Chinese Takeaway-Style Chicken Curry

Chicken & Marinade

• 400g Chicken breast, sliced on a diagonal
   
• 1 tbsp light soy sauce
   
• 1 tsp sesame oil
   
• 1 tsp sugar
   
• 2 tsp cornflour
   

Veggies

• ½ onion, chopped into chunks
   
• ½ carrot, sliced thinly on a diagonal
   
• ¼ cup frozen peas (defrosted)
   
• 80g button mushrooms, halved or quartered
   
• 2 cloves garlic, finely chopped
   
• 1 thumb-sized piece ginger, finely chopped
   

Curry Sauce

• ½ onion, finely chopped
   
• ½ carrot, finely chopped
   
• 2 cloves garlic
   
• 1 tbsp medium curry powder
   
• 1 tsp turmeric powder
   
• 1 tbsp plain flour
   
• 1 tbsp honey (or rice syrup)
   
• 1 tbsp soy sauce
   
• ½ mashed ripe banana
   
• 500ml chicken stock
   
• Oil for cooking
   

Egg Fried Rice

• 2 cups day-old jasmine rice
   
• 1 egg
   
• 1 spring onion, sliced
   
• ¼ cup frozen peas (defrosted)
   
• 1 tsp chicken powder
   
• 1 tbsp soy sauce
   
• 1 tsp sesame oil
   
• Pinch of white pepper
   

Oil for cooking

To Serve

• Prawn crackers (shop-bought or fried at home)
   

PREPARATION

Prep Your Ingredients

Finely chop half an onion, half a carrot, garlic, and ginger for your curry base.
Slice the other half of the onion and carrot into larger chunks.
Halve or quarter the mushrooms.
Mash half a ripe banana until smooth.
Slice the chicken breast on a slight diagonal.
 

Marinate the Chicken

In a bowl, combine sliced chicken with soy sauce, sesame oil, sugar, and cornflour. Mix well and set aside. This coating helps seal in moisture when cooked.

COOKING

 Make the Egg Fried Rice

Heat a wok until smoking hot. Add a little oil, then crack in the egg and quickly scramble.

Add day-old jasmine rice and fold it through the egg using a push-and-fold motion.

Once the rice separates and is fluffy, stir through peas and sliced spring onion.
Season with soy sauce, chicken powder, white pepper, and finish with sesame oil (off the heat). Set aside.
 

Cook the Veggies

In a clean wok with oil, stir-fry the chunky onions first, followed by carrots, then mushrooms.
Fry until lightly browned and softened. Add peas at the end. Remove and set aside.
 

Sear the Chicken

Add the marinated chicken to the wok in a single layer. Let it sear on both sides until browned but not fully cooked through. Remove and set aside.
 

Make the Curry Sauce

In the same wok, heat a little oil. Sauté the finely chopped onion, carrot, garlic, and ginger until softened.
Stir in curry powder, turmeric, and plain flour to make a fragrant roux.
Gradually add chicken stock, whisking to avoid lumps. Let the sauce simmer and thicken.
Blend the sauce until smooth (optional, but recommended).
Return sauce to the wok. Stir in mashed banana, soy sauce, and honey. Simmer to develop flavour.
 

Combine Everything

Add cooked vegetables and chicken back into the sauce. Simmer for 2–3 minutes until the chicken is cooked through and the sauce coats everything beautifully.
 

Finish with Prawn Crackers

If using raw prawn crackers, deep-fry in hot oil until puffed. Drain on kitchen paper.
 

To Serve

Plate up a generous scoop of egg fried rice alongside a hearty serving of curry. Top with crispy prawn crackers and enjoy the full Chinese takeaway experience – homemade from scratch!