Best 9 Adriels Chinese Curry Chicken Recipes

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Adriels' Chinese Curry Chicken is a delectable dish that combines the flavors of Chinese and Caribbean cuisine to create a unique and tantalizing culinary experience. This dish features succulent chicken pieces coated in a rich and aromatic curry sauce, infused with a blend of spices and herbs that tantalize the taste buds. The chicken is cooked to perfection, resulting in tender and juicy meat that melts in your mouth. Served over a bed of fluffy rice or paired with roti, this dish is sure to become a favorite among those who enjoy bold and flavorful dishes.

Check out the recipes below so you can choose the best recipe for yourself!

ADRIEL'S CHINESE CURRY CHICKEN



Adriel's Chinese Curry Chicken image

BlondeCook says, "My husband is Chinese and this is one of our favorite dishes. My late father-in-law, who used to be a Chinese chef, said my version of this was better than his! Yellow curry paste can be found at an Asian market. You may have to add a little more or less curry paste, depending on your taste. I included a more moderate amount in this recipe. I suggest serving this over cooked jasmine rice. It has a little bit of heat, so probably do not serve to small children. Enjoy!" From allrecipes.com.

Provided by ElizabethKnicely

Categories     Curries

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon yellow curry paste
1/2 cup chicken broth, divided
1 teaspoon white sugar
1 1/2 teaspoons curry powder
1/2 teaspoon salt
4 1/2 teaspoons light soy sauce
1 (5 5/8 ounce) can coconut milk
1 tablespoon canola oil
3 boneless skinless chicken breast halves, sliced
2 teaspoons minced garlic
1 teaspoon minced fresh ginger
1 onion, sliced
2 potatoes, peeled, halved and sliced

Steps:

  • In a bowl, mash the yellow curry paste with about 2 tablespoons of chicken broth to help dissolve the paste; whisk in remaining chicken broth, sugar, curry powder, salt, light soy sauce, and coconut milk. Set aside.
  • Heat a wok or large skillet over high heat for about 30 seconds; pour in the oil. Let the oil heat until shimmering, about 30 more seconds. Stir the chicken, garlic, and ginger into the hot oil; cook and stir until the chicken has begun to brown and the garlic and ginger are fragrant, about 2 minutes. Stir in the onion and potatoes, toss all ingredients in the hot oil, and pour in the sauce mixture. Bring the sauce to a boil, reduce heat, and cover the wok. Simmer until the chicken is cooked through and the potatoes are tender, 20 to 25 minutes. Serve over cooked jasmine rice.

Nutrition Facts : Calories 390.7, Fat 13, SaturatedFat 7.3, Cholesterol 56.6, Sodium 888.7, Carbohydrate 45.8, Fiber 3.2, Sugar 24.6, Protein 23.2

CHINESE CURRY CHICKEN



Chinese Curry Chicken image

Provided by Susan Bishop-Sauter

Categories     Chicken     Ginger     Potato     Stir-Fry     Quick & Easy     Curry     Bon Appétit     Massachusetts

Yield Serves 4

Number Of Ingredients 14

6 tablespoons oil
1 medium onion, chopped
2 tomatoes, chopped
2 tablespoons curry powder
2 tablespoons soy sauce
2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
1 teaspoon ground turmeric
1 teaspoon chili powder
1/2 pound boiling potatoes, cut into 1-inch cubes
1 cup canned chicken broth
1 tablespoon dry white wine
2 pounds boneless skinless chicken breast halves, cut into 2-inch pieces
Salt and pepper

Steps:

  • Heat 6 tablespoons oil in wok or heavy large skillet over medium-high heat. Add onion and stir-fry until translucent, about 5 minutes. Add tomatoes and next 6 ingredients and stir 4 minutes. Mix in potatoes, broth and wine. Cover and simmer 10 minutes. Add chicken; cover and cook until potatoes are tender and chicken is cooked through, about 10 minutes. Season to taste with salt and freshly ground pepper.

ADRIEL'S CHINESE CURRY CHICKEN



Adriel's Chinese Curry Chicken image

My husband is Chinese and this chicken curry is one of our favorite dishes. My late father-in-law, who used to be a Chinese chef, said my version of this was better than his! Yellow curry paste can be found at an Asian market. You may have to add a little more or less curry paste, depending on your taste. I included a more moderate amount in this recipe. I suggest serving this over cooked jasmine rice. It has a little bit of heat, so probably do not serve to small children. Enjoy.

Provided by BlondeCook

Categories     Chinese Recipes

Time 50m

Yield 4

Number Of Ingredients 13

1 tablespoon yellow curry paste
½ cup chicken broth, divided
1 teaspoon white sugar
1 ½ teaspoons curry powder
½ teaspoon salt
4 ½ teaspoons light soy sauce
1 (5.6 ounce) can coconut milk
1 tablespoon canola oil
3 skinless, boneless chicken breast halves, sliced
2 teaspoons minced garlic
1 teaspoon minced fresh ginger
1 onion, sliced
2 potatoes - peeled, halved, and sliced

Steps:

  • In a bowl, mash yellow curry paste with about 2 tablespoons of chicken broth to help dissolve paste; whisk in remaining chicken broth, sugar, curry powder, salt, light soy sauce, and coconut milk. Set aside.
  • Heat a wok or large skillet over high heat for about 30 seconds; add oil and heat until shimmering, about 30 more seconds. Stir chicken, garlic, and ginger into hot oil; cook and stir until chicken has begun to brown and garlic and ginger are fragrant, about 2 minutes. Stir in onion and potatoes; toss well and pour in sauce mixture. Bring to a boil, reduce heat, and cover the wok. Simmer until chicken is cooked through and potatoes are tender, 20 to 25 minutes.

Nutrition Facts : Calories 240.8 calories, Carbohydrate 24.1 g, Cholesterol 46.2 mg, Fat 7.1 g, Fiber 3.2 g, Protein 20.1 g, SaturatedFat 2.2 g, Sodium 863.8 mg, Sugar 3.5 g

ADRIEL'S CHINESE CURRY CHICKEN



Adriel's Chinese Curry Chicken image

My husband is Chinese and this is one of our favorite dishes. My late father-in-law, who used to be a Chinese chef, said my version of this was better than his! Yellow curry paste can be found at an Asian market. You may have to add a little more or less curry paste, depending on your taste. I included a more moderate amount in this recipe. I suggest serving this over cooked jasmine rice. It has a little bit of heat, so probably do not serve to small children. Enjoy!

Provided by BlondeCook

Categories     Chinese Recipes

Time 50m

Yield 4

Number Of Ingredients 13

1 tablespoon yellow curry paste
½ cup chicken broth, divided
1 teaspoon white sugar
1 ½ teaspoons curry powder
½ teaspoon salt
4 ½ teaspoons light soy sauce
1 (5.6 ounce) can coconut milk
1 tablespoon canola oil
3 skinless, boneless chicken breast halves, sliced
2 teaspoons minced garlic
1 teaspoon minced fresh ginger
1 onion, sliced
2 potatoes - peeled, halved, and sliced

Steps:

  • In a bowl, mash the yellow curry paste with about 2 tablespoons of chicken broth to help dissolve the paste; whisk in remaining chicken broth, sugar, curry powder, salt, light soy sauce, and coconut milk. Set aside.
  • Heat a wok or large skillet over high heat for about 30 seconds; pour in the oil. Let the oil heat until shimmering, about 30 more seconds. Stir the chicken, garlic, and ginger into the hot oil; cook and stir until the chicken has begun to brown and the garlic and ginger are fragrant, about 2 minutes. Stir in the onion and potatoes, toss all ingredients in the hot oil, and pour in the sauce mixture. Bring the sauce to a boil, reduce heat, and cover the wok. Simmer until the chicken is cooked through and the potatoes are tender, 20 to 25 minutes.

Nutrition Facts : Calories 240.8 calories, Carbohydrate 24.1 g, Cholesterol 46.2 mg, Fat 7.1 g, Fiber 3.2 g, Protein 20.1 g, SaturatedFat 2.2 g, Sodium 863.8 mg, Sugar 3.5 g

CHINESE CHICKEN CURRY



Chinese Chicken Curry image

This is something that my Grandma used to make when I was growing up. It's a fantastic comfort food and easy to make, too.

Provided by K c6462

Categories     One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12

4 tablespoons vegetable oil
4 garlic cloves, crushed
3 medium onions, sliced lengthwise
2 large chicken breasts, boned and cut in 2 inch pieces or 6 chicken thighs, bone in
1 tablespoon curry powder
1 tablespoon sugar
2 teaspoons salt
2 tablespoons soy sauce
1/2 cup water
3 medium potatoes, cubed
1 tablespoon cornstarch, mixed with
1 tablespoon water

Steps:

  • Heat 2 tablespoons oil in heavy pot over high heat, about 30 seconds. Add garlic; fry until brown. Add onions; stir fry 3 minutes. Remove onions and set aside.
  • Heat remaining oil in pot. Add chicken and curry powder. Stir fry 3 minutes. Add sugar, salt, soy sauce and water. Mix in potatoes (or you can add it carrots too). Bring mixture to a boil. Reduce heat and cover. Simmer 20 minutes.
  • Mix in onions. Cover and simmer 10 minutes longer. Stir cornstarch and water mixture into chicken. Boil 1 minute or until thick.

Nutrition Facts : Calories 435.7, Fat 20.8, SaturatedFat 3.8, Cholesterol 46.4, Sodium 1726.6, Carbohydrate 43, Fiber 5.6, Sugar 8.1, Protein 20.6

CHINESE CHICKEN CURRY RECIPE BY TASTY



Chinese Chicken Curry Recipe by Tasty image

Here's what you need: oil, chicken, salt, pepper, onion, carrot, potato, water, peas, curry paste

Provided by Evelyn Liu

Categories     Dinner

Time 30m

Yield 2 servings

Number Of Ingredients 10

3 tablespoons oil
3 cups chicken
1 teaspoon salt
1 teaspoon pepper
1 ⅓ cups onion, chopped
¾ cup carrot, chopped
1 cup potato, chopped
4 ¼ cups water
⅔ cup peas
⅔ cup curry paste

Steps:

  • Heat up 2 tablespoons of oil on low to medium heat.
  • Sear the chicken until the outside turns golden brown. Season with salt and pepper.
  • Take out the chicken, make sure you don't clean the pot or you'd wipe away some deliciousness!
  • Add another tablespoon of oil, fry the onions, carrots, and potatoes until soften.
  • Add the chicken back in with the water. Bring to a boil then simmer for 10 minutes with the lid on.
  • Add in the peas and curry paste, stir well.
  • Serve with rice.
  • Enjoy!

Nutrition Facts : Calories 843 calories, Carbohydrate 56 grams, Fat 30 grams, Fiber 9 grams, Protein 85 grams, Sugar 11 grams

CHINESE CHICKEN CURRY



Chinese chicken curry image

Cook an easy, healthy curry with just 15 minutes preparation. Serve this replica of your favourite takeaway dish with fluffy rice for a wholesome family meal

Provided by Lulu Grimes

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 13

4 skinless chicken breasts, cut into chunks (or use thighs or drumsticks)
2 tsp cornflour
1 onion, diced
2 tbsp rapeseed oil
1 garlic clove, crushed
2 tsp curry powder
1 tsp turmeric
½ tsp ground ginger
pinch sugar
400ml chicken stock
1 tsp soy sauce
handful frozen peas
rice to serve

Steps:

  • Toss the chicken pieces in the cornflour and season well. Set them aside.
  • Fry the onion in half of the oil in a wok on a low to medium heat, until it softens - about 5-6 minutes - then add the garlic and cook for a minute. Stir in the spices and sugar and cook for another minute, then add the stock and soy sauce, bring to a simmer and cook for 20 minutes. Tip everything into a blender and blitz until smooth.
  • Wipe out the pan and fry the chicken in the remaining oil until it is browned all over. Tip the sauce back into the pan and bring everything to a simmer, stir in the peas and cook for 5 minutes. Add a little water if you need to thin the sauce. Serve with rice.

Nutrition Facts : Calories 264 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 0.7 milligram of sodium

ADRIEL'S CHINESE CURRY CHICKEN



Adriel's Chinese Curry Chicken image

My husband is Chinese and this chicken curry is one of our favorite dishes. My late father-in-law, who used to be a Chinese chef, said my version of this was better than his! Yellow curry paste can be found at an Asian market. You may have to add a little more or less curry paste, depending on your taste. I included a more moderate amount in this recipe. I suggest serving this over cooked jasmine rice. It has a little bit of heat, so probably do not serve to small children. Enjoy.

Provided by BlondeCook

Categories     Chinese Recipes

Time 50m

Yield 4

Number Of Ingredients 13

1 tablespoon yellow curry paste
½ cup chicken broth, divided
1 teaspoon white sugar
1 ½ teaspoons curry powder
½ teaspoon salt
4 ½ teaspoons light soy sauce
1 (5.6 ounce) can coconut milk
1 tablespoon canola oil
3 skinless, boneless chicken breast halves, sliced
2 teaspoons minced garlic
1 teaspoon minced fresh ginger
1 onion, sliced
2 potatoes - peeled, halved, and sliced

Steps:

  • In a bowl, mash yellow curry paste with about 2 tablespoons of chicken broth to help dissolve paste; whisk in remaining chicken broth, sugar, curry powder, salt, light soy sauce, and coconut milk. Set aside.
  • Heat a wok or large skillet over high heat for about 30 seconds; add oil and heat until shimmering, about 30 more seconds. Stir chicken, garlic, and ginger into hot oil; cook and stir until chicken has begun to brown and garlic and ginger are fragrant, about 2 minutes. Stir in onion and potatoes; toss well and pour in sauce mixture. Bring to a boil, reduce heat, and cover the wok. Simmer until chicken is cooked through and potatoes are tender, 20 to 25 minutes.

Nutrition Facts : Calories 240.8 calories, Carbohydrate 24.1 g, Cholesterol 46.2 mg, Fat 7.1 g, Fiber 3.2 g, Protein 20.1 g, SaturatedFat 2.2 g, Sodium 863.8 mg, Sugar 3.5 g

ADRIEL'S CHINESE CURRY CHICKEN



Adriel's Chinese Curry Chicken image

My husband is Chinese and this is one of our favorite dishes. My late father-in-law, who used to be a Chinese chef, said my version of this was better than his! Yellow curry paste can be found at an Asian market. You may have to add a little more or less curry paste, depending on your taste. I included a more moderate amount in this recipe. I suggest serving this over cooked jasmine rice. It has a little bit of heat, so probably do not serve to small children. Enjoy!

Provided by BlondeCook

Categories     Chinese Recipes

Time 50m

Yield 4

Number Of Ingredients 13

1 tablespoon yellow curry paste
½ cup chicken broth, divided
1 teaspoon white sugar
1 ½ teaspoons curry powder
½ teaspoon salt
4 ½ teaspoons light soy sauce
1 (5.6 ounce) can coconut milk
1 tablespoon canola oil
3 skinless, boneless chicken breast halves, sliced
2 teaspoons minced garlic
1 teaspoon minced fresh ginger
1 onion, sliced
2 potatoes - peeled, halved, and sliced

Steps:

  • In a bowl, mash the yellow curry paste with about 2 tablespoons of chicken broth to help dissolve the paste; whisk in remaining chicken broth, sugar, curry powder, salt, light soy sauce, and coconut milk. Set aside.
  • Heat a wok or large skillet over high heat for about 30 seconds; pour in the oil. Let the oil heat until shimmering, about 30 more seconds. Stir the chicken, garlic, and ginger into the hot oil; cook and stir until the chicken has begun to brown and the garlic and ginger are fragrant, about 2 minutes. Stir in the onion and potatoes, toss all ingredients in the hot oil, and pour in the sauce mixture. Bring the sauce to a boil, reduce heat, and cover the wok. Simmer until the chicken is cooked through and the potatoes are tender, 20 to 25 minutes.

Nutrition Facts : Calories 240.8 calories, Carbohydrate 24.1 g, Cholesterol 46.2 mg, Fat 7.1 g, Fiber 3.2 g, Protein 20.1 g, SaturatedFat 2.2 g, Sodium 863.8 mg, Sugar 3.5 g

Tips:

  • Mise en place: Before starting to cook, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid scrambling during the cooking process.
  • Use a good quality curry powder: The curry powder is the key ingredient in this dish, so it's important to use a good quality one. Look for a curry powder that is fresh and has a strong aroma.
  • Don't be afraid to adjust the heat: This recipe calls for a medium heat, but you can adjust it to suit your own taste. If you like your curry spicy, add more chili peppers or curry powder. If you prefer a milder curry, reduce the amount of chili peppers or curry powder.
  • Serve with your favorite sides: This curry can be served with a variety of sides, such as rice, noodles, or vegetables. Choose sides that you think will complement the flavors of the curry.

Conclusion:

This Chinese curry chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The curry is flavorful and creamy, and the chicken is tender and juicy. This dish is sure to please everyone at your table.

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