Chinese chicken curry

Chinese chicken curry
  • Serves: 4
  • Cook time: Ready in about 50 minutes
  • Ready in: 30-60 Minutes
  • Difficulty Rating: 1
  • * Freezer friendly
  • SP Perfect for Extra Easy SP
  • Syns per serving:

China is more famous for stir-fries than curries and this classic dish gives you the best of both worlds!


  • 4 skinless and boneless chicken breasts, cut into bite-size chunks
  • Low-calorie cooking spray
  • 2 onions, thickly sliced
  • 1 garlic clove, finely chopped
  • 2cm piece fresh root ginger, peeled and grated
  • 1 red chilli, deseeded and finely chopped
  • 2 carrots, peeled and cut into bite-size chunks
  • 300g long-stem broccoli, halved if large
  • 8 spring onions, finely chopped
  • 500ml boiling chicken stock
  • 1 level tsp cornflour, mixed with 2 tsp cold water
  • ½ tsp turmeric
  • 2 star anise
  • 2 tsp mild curry powder


  1. Season the chicken all over and set aside
  2. Spray a large non-stick wok or frying pan with low-calorie cooking spray and place over a high heat. Add the onions, garlic, ginger, chilli, carrots, broccoli, spring onions and chicken and stir-fry for 2-3 minutes.
  3. Add the stock, cornflour mixture, turmeric, star anise and curry powder and bring to the boil. Cover, reduce the heat to medium and cook for 25-30 minutes or until the chicken is cooked through and the sauce has thickened nicely. Serve hot.

Tip: This is great with rice although it won’t be suitable for Extra Easy SP if you have it that way.

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