Easy Curry Chicken

Easy Curry Chicken just like your favorite Chinese takeout restaurant with curry sauce, bell peppers, carrots and onions. Start to finish in less than 30 minutes, faster than delivery!

Chinese Curry Chicken
 Chinese Takeout Curry Chicken

We have an argument in our house when it comes to takeout. I’m firmly in the Mongolian Beef camp while my husband is all about the Chicken Curry. Want to know the problem with this? My delicious Mongolian Beef ends up smelling like curry!

We’ve come to the conclusion we just can’t order out for takeout chicken curry anymore. So when there’s a craving in the house I make this super simple recipe.

I do use a standard curry powder but if you want a more authentic homemade curry you can certainly make your own curry powder.

Homemade Easy Curry Powder Recipe:

Mix together the following:

  • 1 tablespoon cumin
  • 1 tablespoon cardamom
  • 1 tablespoon coriander
  • 2 tablespoons ground turmeric
  • 1 1/2 teaspoons dry mustard
  • 1/2 teaspoon cayenne

Chinese Curry with Chicken and Vegetables

What is the difference between Indian, Chinese and Japanese Curry?

Indian curries tend to be creamier, with a coconut milk or tomato base.  There are a wide variety of Indian curries, and they are each made with specific spices added at different times during cooking.  Chinese curry and Japanese curry are more similar to a beef stew, and are most often a more mild curry with sweeter flavors.  Chinese and Japanese curries tend to have less variety, often using the same or similar spice blends.

How to make Chinese Chicken Curry:

  1. Cut the chicken and vegetables into thin pieces.
  2. Cook the oil and curry powder to bring out the flavors.
  3. Brown the chicken in the pan with the vegetables.
  4. Don’t overcook the chicken or vegetables, they should be slightly crisp still.
  5. Temper with a bit of sugar and add in sesame oil before serving.

Looking for more Asian food takeout?

Tools used in the making of this Curry Chicken:
Wok: The best way to cook quickly and over high heat for Asian dishes, this wok is the perfect stir fry pan.
Soy Sauce: Nothing much to say here except Kikkoman has the best flavor overall and I always recommend reduced sodium.
Sesame Oil: The flavor of sesame oil in this dish is unmistakeable and not really able to be substituted. Some Asian grocery stores will try and sell less expensive options that aren’t actually sesame oil, so just be sure the one you’re buying is authentic sesame oil.

Chinese Curry Chicken
5 from 10 votes

Chinese Curry Chicken Recipe

Easy Curry Chicken just like your favorite Chinese takeout restaurant with curry sauce, bell peppers, carrots and onions. Start to finish in less than 30 minutes, faster than delivery!
Course Main Course
Cuisine Chinese
Keyword Chinese curry chicken recipe, curry chicken
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 Servings
Calories 277 kcal
Author Sabrina Snyder


  • 1 pound chicken breasts , boneless and skinless
  • 2 tablespoons soy sauce (Kikkoman brand)
  • 1 tablespoon cornstarch
  • 3 tablespoons canola oil
  • 1 tablespoon curry powder
  • 2 carrots , peeled and cut in 1/4 inch slices
  • 1 green bell pepper , cut into slices
  • 1/2 yellow onion , sliced
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar


  1. Cut the chicken into thin flat slices (think the size of a matchbook).

  2. Combine the soy sauce and cornstarch and add in the chicken and set aside.
  3. Add the canola oil to a heavy skillet or wok and heat on medium-high heat.
  4. Add the curry powder and stir with spatula until you can just smell it, for about five seconds or so.
  5. Add in the chicken with marinade.
  6. Cook for a couple of minutes then add in the carrots, bell pepper and onions.

  7. Cook for an additional 2-3 minutes until the vegetables are just barely soft and the chicken is just cooked through.

  8. Add in the sesame oil and sugar and mix well, cooking an additional 30 seconds.
Nutrition Facts
Chinese Curry Chicken Recipe
Amount Per Serving
Calories 277 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Cholesterol 73mg24%
Sodium 658mg29%
Potassium 632mg18%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 4g4%
Protein 26g52%
Vitamin A 5255IU105%
Vitamin C 28.1mg34%
Calcium 29mg3%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.
curry chicken
chinese curry chicken

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


Leave a comment & rating

Your email address will not be published. Required fields are marked *


  1. Love this dish. Made it for the first time tonight and will be adding this to my favouites list. I like a curry that has vegetables and the chicken was so tender. The whole family enjoyed it and it was so easy to make and great to be able to prepare it in advance. Thanks for sharing this.

Show More Comments