Curry Chicken Stir Fry Recipe

I have really been enjoying making quick stir fries for dinner lately.  They are quick, healthy and easy to make; perfect for during the week when you do not want to be in the kitchen for hours.

Stir fries are also a great way to ensure that you get your 5-a-day because you can fill your dinner with tasty vegetables and season them.  There are so many different vegetables to try, over the weekend I made a king prawn stir fry and added edamame beans, beans sprouts, water chesnuts, and asparagus.  I would not usually mix all of those vegetables but in my stir fry it worked well. 


It is best to cook your stir fry in a wok as you can then use less oil.  Try not to use lots of oil, or even better opt for spray oils which enable a smaller amount to go a long way.  Shop bought stir fry sauces can have lots of hidden calories through excess sugar and fat so always make sure that you look at the label and calorie content. 

Tonight I made a delicious curry chicken stir fry, I got the recipe from UKTV and thought that I would share it with you as it was delicious.

Curry chicken stir-fry recipe

For the curry paste

  • 1 tsp ground turmeric
  • ½ tsp chilli powder
  • ½ tsp mild or medium curry powder
  • ½ tsp ground coriander
  • 1 tbsp sichuanese chilli bean paste
  • 1 tbsp shaoxing rice wine or dry sherry

For the chicken

  • 560 g chicken breast fillets, skin removed
  • 1 tbsp shaoxing rice wine or dry sherry
  • 1 inch peeled and finely sliced fresh ginger
  • salt and ground freshly ground white pepper
  • 1 tbsp groundnut oil
  • 1 red onion, sliced
  • 2 spring onions, sliced diagonally into 2cm/1in pieces
  • 1 handful bean sprouts
  • 100 g Chinese cabbage, washed and shredded
  • 1 tbsp light soy sauce

1. For the curry paste: place all of the curry paste ingredients into a food processor and blend to a smooth paste. Set aside.

2. For the chicken, bring a pan of water to the boil, then reduce to a simmer and add the star anise, rice wine or sherry, fresh ginger and chicken breast. Cook for 25 minutes, or until the chicken is cooked through. Remove the chicken and shred into large pieces. Remove the scum from the stock and set aside.

3. Mix the chicken with the curry paste.

4. Heat a wok until smoking, then add the groundnut oil. Fry the red onions for 1-2 minutes, or until softened, then add the chicken, red peppers, spring onions, bean sprouts and Chinese leaf. Stir-fry for 1-2 minutes, then season with the light soy sauce.

5. Serve with plain rice and a small bowl of hot chicken “stock/soup” to ladle onto the rice to moisten.

I hope that you enjoy this quick meal as much as I did.

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