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Chinese Chicken Curry

Chinese style chicken with ginger, chilli and pak choi with crunchy toasted cashews.

  • 31 - 60 Minutes
  • Medium
  • Serves 2




  • 120g of Tilda Pure Basmati
  • 2 tbsp of vegetable oil
  • 1 large onion, sliced
  • 5cm piece of ginger root peeled and finely chopped
  • 2 cloves of garlic finely chopped
  • 1 small red chilli finely chopped
  • 2 tsp of cornflour
  • 1 tsp of ground turmeric
  • 1 tsp of cumin seed
  • 1 tsp of ground coriander
  • 500ml of chicken stock
  • 4 chicken thighs
  • 100g of pak choi, shredded
  • 50g of toasted cashew nuts


  1. Gently heat 1 tbsp of oil in a large pan. Add the onion, ginger, garlic and chilli

  2. Season and cook over a low heat for 4-5 minutes to soften. Add the flour and spices and stir well

  3. Remove from the heat and blitz to a paste in a blender or food processor. Return to the heat and add the stock, stirring continuously. Set to one side

  4. Add the remaining oil to a new pan and cook the chicken on a high heat, turning to seal the edges. Pour over the sauce, bring to the boil, cover, reduce to a simmer and cook for 30 minutes until the sauce has thickened and the chicken is cooked through. Add more water if needed during cooking

  5. Cook the rice according to pack instruction

  6. Add the pak choi to the chicken 5 minutes before the end

  7. Serve with the rice and sprinkled with the cashew nuts