From: Tilda Kitchen
Chinese style chicken with ginger, chilli and pak choi with crunchy toasted cashews.
This recipe uses:
Pure Basmati Rice 500g
Gently heat 1 tbsp oil in a large pan. Add the onion, ginger, garlic and chilli
Season and cook over a low heat for 4-5 minutes to soften. Add the flour and spices and stir well
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
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
Cook the rice according to pack instruction
Add the pak choi to the chicken 5 minutes before the end
Serve with the rice and sprinkled with the cashew nuts
Chinese chicken curry is all about that silky, savoury, and mildly spiced sauce. It’s actually a wonderful example of fusion cooking, combining traditional Chinese stir-fry techniques with a mild, aromatic curry powder (often featuring star anise and turmeric). It’s typically loaded with tender chicken breast, chunky onions, and sweet garden peas, all brought together in a thick, glossy gravy that was made for drizzling over a bed of fluffy Tilda Basmati rice.
Not usually! One of the reasons it’s such a family favourite is its mild, approachable heat. While it’s packed with aromatic spices, it lacks the fiery chilli punch found in many other curries. Of course, the beauty of cooking at home is that you’re the head chef; if you fancy a bit more kick, you can easily stir in some dried chilli flakes or a spoonful of chilli oil to suit your taste.
It has a unique “umami” depth thanks to the soy sauce and chicken stock, with a warm, earthy undertone from Chinese five-spice. The texture is key here, too; it’s famously smooth and “gloopy” (in the best way possible!), making it incredibly comforting.
When you make it at home, a standard serving of Chinese chicken curry typically contains around 300–400 calories (before adding rice). By using lean chicken breast and controlling the amount of oil, it’s significantly lighter than the deep-fried versions you might find at a restaurant. Pair it with a portion of Tilda Steamed Basmati rice (about 180 calories per half-pack) for a satisfying, well-balanced meal that doesn’t feel heavy.
Traditionally, no, as the sauce is often made using a roux of flour and oil, and standard soy sauce contains wheat. However, it is incredibly easy to make a gluten-free version! Simply swap the plain flour for cornflour and use a gluten-free tamari instead of regular soy sauce. Always be sure to check your curry powder label, too, just to be safe!
It can be. By making your own sauce from scratch, you avoid the hidden sugars and high salt levels often found in store-bought jars or takeaway tubs. It’s a fantastic source of lean protein from the chicken, and you can boost the nutritional value even further by loading up on veggies like peppers, bamboo shoots, and water chestnuts.
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