Home Recipes Chinese Chicken Curry

Chinese Chicken Curry

From Tilda Kitchen

  • 31 - 60 Minutes
  • Medium
  • Serves 2

Chinese-style chicken with ginger, chili, bok choy, and crunchy toasted cashews.



  • ⅔ cup Tilda Pure Basmati
  • 2 tbs vegetable oil
  • 1 large onion, sliced
  • 2-inch piece ginger root, peeled and finely chopped
  • 2 cloves garlic, finely chopped
  • 1 small red chili, finely chopped
  • 2 tsp cornstarch
  • 1 tsp ground turmeric
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 2 cups chicken stock
  • 4 chicken thighs
  • ½ cup bok choy, shredded
  • ⅓ cup toasted cashew nuts

  1. Gently heat 1 tablespoon of oil in a large pan. Add the onion, ginger, garlic, and chili.
  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 the sauce over the chicken and bring to the boil, then 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 instructions.
  6. Add the bok choy to the chicken 5 minutes before the end.
  7. Serve with the rice and sprinkled with the cashew nuts.

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