Easy Chinese Curry Chicken

5 from 13 votes
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Bring takeout taste home by making Chinese curry chicken in your kitchen. It’s brimming with tender chicken and crisp veggies in a cheerful bright yellow curry sauce. {Gluten-Free Adaptable}

Chicken stir fry with curry sauce

When you’re in the mood for an exotic dinner that’s simple to make, you’ve got to try this Chinese curry chicken. It’s like takeout, only better. My recipe shows you how to get the chicken nice and tender while keeping those vegetables crisp. It’s all tied together with a wonderful yellow curry sauce that is amazing on top of rice. 

Chinese curry chicken served over rice
Curried chicken close up


Curry powder

When compared to traditional curry, you’ll use much less curry powder so don’t worry about it being spicy. I love using S&B Japanese curry powder in this recipe because it’s a mild and well balanced blend. You can use Madras curry powder as well.

Chinese curry chicken - Oriental Curry Powder

You can feel free to adjust the amount of chili flakes to your preference, too. This Chinese curry chicken also uses turmeric, which is great for your health. Turmeric has great benefits with plenty of antioxidants to fight damage from free radicals. It’s highly anti-inflammatory and good for your heart, and it adds to the bright yellow color of the dish. With green bell peppers and carrots, the vibrant color and heavenly aroma are absolutely irresistible, so much that even kids will adore it.

Ingredients for making curry chicken

Cooking process

It’s so unbelievably easy to make. You don’t even need to stir fry the chicken as it quickly cooks in the curry sauce. The marinade generates tender juicy chicken pieces and thickens the sauce at the same time, creating a great texture that you’re going to love. 

Here’s all you need to do:

  1. Toss the vegetables with aromatics and spices
  2. Add the broth and bring to a boil
  3. Cook the chicken pieces with the rest of the ingredients
  4. It’s ready when the sauce has thickened
Curry chicken cooking step-by-step
Curry chicken over rice

In fact, the day I made this dish, my husband smelled it and told me that it reminded him of the curry from the local Chinese restaurant of his childhood. Classic comfort in homemade takeout style, this Chinese curry chicken really does have it all. Plus, from prep to plating, it takes less than 25 minutes to get ready, making it a splendid and filling meal even on your busiest days!

Chinese curry chicken in a pan
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Bring takeout taste home by making Chinese curry chicken in your kitchen. It’s brimming with tender chicken and crispy veggies in a cheerful bright yellow curry sauce. {Gluten-Free Adaptable}

Chinese Curry Chicken

5 from 13 votes
Bring takeout taste home by making Chinese curry chicken in your kitchen. It’s brimming with tender chicken and crisp veggies in a cheerful bright yellow curry sauce. {Gluten-Free Adaptable}
To make the dish gluten-free, use dry sherry instead of Shaoxing wine. Also make sure the oyster sauce you use is gluten-free.
Author: Maggie Zhu
Course: Main
Cuisine: Chinese
Keyword: takeout
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Servings: 4 servings


  • 1 (12 oz / 340 g) chicken breast , thinly sliced against the grain into 1/4” (5mm) thick pieces


  • 1/4 teaspoon salt
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 1 tablespoon cornstarch

Spice mix

  • 1 1/2 teaspoons curry powder (*Footnote 1)
  • 1 teaspoon turmeric powder
  • 1/4 to 1/2 teaspoon chili flakes depending on spice level (Optional)

Stir Fry

  • 2 tablespoons peanut oil (or vegetable oil)
  • 1/2 large white onion , chopped
  • 1/2 ” (1 cm) ginger , minced
  • 1 green bell pepper , chopped
  • 1 carrot , sliced
  • 1 cup low-sodium chicken broth
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 2 teaspoons oyster sauce


  • Combine the chicken, salt, Shaoxing wine, and cornstarch in a medium-sized bowl. Mix to coat the chicken evenly and set aside.
  • Add oil to a large skillet and cook over medium-high heat until hot. Add the onions and stir fry for 1 minute.
  • Add the ginger, pepper, carrot, and spice mix. Cook and stir until the vegetables are beginning to soften, about 2 minutes.
  • Pour in the chicken broth. Add the sugar, salt, and oyster sauce. Stir to mix well and bring to a boil.
  • Turn to medium-low heat to bring the broth to a low simmer. Add the marinated chicken with minimal overlapping. Use your spatula to separate any pieces that are stuck together. Simmer for 2 minutes, or until the slices of chicken are just cooked through and the sauce is slightly thickened. (*Footnote 2)
  • Transfer everything to a big plate. Serve hot over rice as a main dish.


  1. S&B Japanese curry powder and Madras curry powder work well in this recipe.
  2. The sauce will thicken a bit more once it has cooled down a bit, so you don’t need to over reduce the broth at this point. It might overcook the chicken.


Serving: 1serving, Calories: 395kcal, Carbohydrates: 62.3g, Protein: 18.9g, Fat: 9.2g, Saturated Fat: 1.2g, Cholesterol: 54mg, Sodium: 688mg, Potassium: 479mg, Fiber: 1.6g, Sugar: 56.1g, Calcium: 22mg, Iron: 1mg
Did You Make This Recipe?Don’t forget the last step! Leave a comment below, and tag me @OmnivoresCookbook and #OmnivoresCookbook on Instagram!

To make the dish gluten-free, use dry sherry instead of Shaoxing wine. Also make sure the oyster sauce you use is gluten-free.

Lilja Walter is a part of the Omnivore’s Cookbook team and worked closely with Maggie to develop and test this recipe.

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Reader Questions and Reviews

  1. Natalie says:

    5 stars
    Family favorite, love the magic of marinating the chicken ❤️

  2. Jeff says:

    Good recipe, but you really should cook the curry powder and turmeric in hot oil first, so the spices don’t taste raw.

  3. Nina Contini Melis says:

    5 stars
    I made this today and wow! It is delicious. I substituted several thinly sliced shallots for the onion, since I didn’t have one, and vegetarian oyster sauce (made with mushrooms) for the normal oyster sauce because I am allergic to oysters, and added about 3/4 of teaspoon of chili flakes since I like spicy and it all came together incredibly easily, quickly and tasted divine.

  4. Sr says:

    5 stars
    Great recipe; the chicken is perfectly cooked and tasty!

  5. BMT says:

    5 stars
    Followed the recipe to a T, except for subbing Sherry, and was richly rewarded. CNt wait for leftovers!

  6. Sue says:

    5 stars
    I’ve made this so many times, I’ve lost count! Seriously simple and quick to put together, and it tastes even better the day after.

  7. Marina says:

    5 stars
    Perfect recipe! I thought I made enough for some leftovers; I was wrong! Everyone devoured it! Easy and delicious!

  8. Jen Terwilliger says:

    5 stars
    I have made this recipe now a few times and it’s a family favorite. In fact I’ve made many of your recipes and all have been amazing. I love your simple techniques yet authentic tastes. Thanks!!!!

  9. Brenda M. says:

    5 stars
    This recipe came out exactly as described and awesomely delicious. I didn’t change a thing

  10. Skip Plitt says:

    5 stars
    We love all the vegetables in this recipe. I will sometimes steam up some broccoli and add it to the final step jut before serving.

  11. Anj says:

    5 stars
    This was delicious & super easy to make!

  12. Rebecca says:

    5 stars
    It was SO good. Simple but delicious.

  13. R. Pellegrino says:

    5 stars
    I made this last night. Excellent and very quick and easy. Adding it to my collection of favorite recipes

  14. FM says:

    Delicious! No need to change this recipe at all unless you want to add more veggies! I doubled the recipe for leftovers and we loved this dish! I used the S & B curry powder that was recommended and 1/2 tsp chili flakes perfect spice level.

  15. LC says:

    5 stars
    Reminds me of childhood, eating a lot of curry chicken Chinese takeout. Love!

  16. Brooke says:

    Could I swap in shrimp instead of chicken? Would it work, or be overpowered by all the veggies and flavors?

    • Maggie Zhu says:

      I think it’s totally OK to replace the chicken with shrimp! The sauce is not as heavy as Indian curry, so it should work well with shrimps.

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