Quick Chinese Chicken Curry
Fancy a proper Chinese chicken curry without the faff? This recipe’s an absolute doddle, perfect for when you’re knackered after work but still fancy something tasty. The best bit? We’ve already sorted the chicken in the air fryer, so it’s proper juicy inside. No need to muck about with raw chicken here – just chuck it in the curry and you’re laughing. It’s quicker than a trip to the takeaway and tastes even better, if I do say so myself.
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Ingredients
- 1ย Onionย (chopped)
- 4ย Chicken Breastsย (cooked in the air fryer)
- 1.5ย tbspย Curry Powder
- 250ย mlย Chicken Stock
- 200ย mlย Milk
- 30ย gย Flour
- ยฝย tspย Tumeric
- Saltย (to season)
- 2ย tbspย Vegetable Oilย (to fry the onions)
- Frozen Veg
How to make a quick Chinese chicken curry
Fry the chopped onions in the oil on a medium heat for about 7 minutes. Add the curry powder and turmeric and stir for 1 minute.
Add the milk to the chicken stock and gradually pour into the pan stiring continually as it thickens. Add the frozen veg and cook until hot.
Finally add the cooked chicken and heat through. Add salt to season and serve with basmati rice.
Top Tips
If you’re keen on making this Chinese chicken curry a regular in your kitchen, here are some top tips to make your life easier:
Batch cooking: Next time you’re firing up the air fryer, cook extra chicken. Portion it up and bung it in the freezer. That way, you’ve always got some ready for a quick curry.
Veggie variations: Feel free to chuck in whatever veg you’ve got lurking in the fridge. Bell peppers, broccoli, or even some frozen peas work a treat.
Spice it up: If you like it hot, add a dash of sriracha or a sprinkle of chilli flakes to give it some oomph.
Leftover magic: This curry’s even better the next day. Make extra and you’ve sorted lunch for tomorrow.
Rice hack: If you’re really pushed for time, those microwaveable rice pouches are a godsend.
Garnish like a pro: A handful of chopped spring onions and some fresh coriander on top will make it look proper posh.
Remember, cooking’s all about making it work for you. Don’t be afraid to tweak the recipe to suit your taste.
Chinese Style Chicken Curry
Equipment
Ingredients
- 1 Onion (chopped)
- 4 Chicken Breasts (cooked in the air fryer)
- 1.5 tbsp Curry Powder
- 250 ml Chicken Stock
- 200 ml Milk
- 30 g Flour
- ยฝ tsp Tumeric
- Salt (to season)
- 2 tbsp Vegetable Oil (to fry the onions)
- Frozen Veg
Instructions
- Fry the chopped onions in the oil on a medium heat for about 7 minutes. Add the curry powder and tumeric and stir for 1 minute.
- Add the milk to the chicken stock and gradually pour into the pan stiring continually as it thickens. Add the frozen veg and cook until hot.
- Finally add the cooked chicken and heat through. Add salt to season and serve with basmati rice.