Chinese Takeaway Chicken Curry with Egg Fried Rice

500g chicken breast, sliced diagonally

1 onion, cut into chunks
1 carrot, sliced on the diagonal
100g button mushrooms, halved
100g peas, defrosted

Chicken Marinade
1 tablespoon light soy sauce
1 teaspoon sesame oil
Pinch of sugar
1 tablespoon cornflour

Curry Sauce

1 onion, diced
1 carrot, diced
2 cloves garlic, finely chopped
1 thumb-sized piece ginger, finely chopped
2 to 3 tablespoons medium curry powder
2 tablespoons plain flour
500ml chicken stock
½ ripe banana, mashed
1 tablespoon soy sauce
1 tablespoon honey or rice syrup

Egg Fried Rice

3 cups cooked day-old jasmine rice
2 eggs, beaten
2 spring onions, sliced
1 tablespoon soy sauce
1 teaspoon chicken powder
Pinch white pepper
1 teaspoon sesame oil

Oil for frying

Optional: prawn crackers to serve

PREPARATION

1. Combine the sliced chicken with soy sauce, sesame oil, sugar and cornflour. Mix until evenly coated and set aside to marinate while preparing the other ingredients.

COOKING

1. Heat oil in a wok over high heat. Scramble the eggs, then add the rice and use a push and fold motion to break up any clumps. Add spring onions and peas, season with soy sauce, chicken powder and white pepper. Turn off the heat and finish with sesame oil. Remove and set aside.
2. Stir fry the onion, carrot and mushrooms until lightly charred but still holding their shape. Remove from the wok and set aside.
3. Add a little more oil and sear the marinated chicken on both sides until sealed and lightly golden. Remove from the wok.
4. For the sauce, add oil to the wok and gently soften the diced onion and carrot. Add garlic and ginger and fry until fragrant. Stir in curry powder and plain flour to form a roux.
5. Gradually add the chicken stock, stirring continuously to create a smooth sauce. Bring to the boil and simmer until thickened. Blend until smooth if desired.
6. Return the sauce to the wok and add mashed banana, soy sauce and honey. Stir well.
7. Add the cooked vegetables, peas and chicken back into the sauce. Simmer gently for a few minutes until the chicken is fully cooked and everything is coated in the curry sauce.
8. Serve hot with egg fried rice and prawn crackers on the side.

School of Wok Tips

• Coat the chicken in cornflour to create a light seal that keeps it tender and juicy.
• Use day old rice for fried rice to achieve fluffy grains without clumping.
• Cook ingredients in stages so nothing overcooks before the sauce comes together.
• Add sesame oil at the end of cooking to preserve its aroma and prevent bitterness.

FAQs

Why add banana to the curry sauce?
Banana adds subtle sweetness and body, giving the sauce its classic takeaway flavour.

Can I use chicken thigh instead of breast?
Yes. Chicken thigh stays naturally juicier and works beautifully in this dish.

Can I make the curry sauce in advance?
Yes. The sauce can be reduced, cooled and frozen in portions, ready to reheat and use later.