Recreate a restaurant classic at home with this Scottish Chinese takeaway style chicken curry recipe. Aromatic, spicy and full of flavour, it’s perfect with egg fried rice and prawn crackers.
This Glasgow Chinese takeaway style chicken curry is a true classic made simple at home. Tender pieces of chicken, onions with a bit of bite and a rich, thick savoury and spicy curry sauce.
Ingredients For Chinese Takeaway Style Chicken Curry
This classic chicken curry uses Chinese takeaway style curry paste, simmered down with light stock, sea salt, MSG and sugar to make a deliciously rich and spicy curry sauce.
- Vegetable Oil
- Onion
- Light Chicken Stock
- Sea Salt
- MSG
- Sugar
- Chicken For Chinese Takeaway Style Stir Fry Dishes
- Chinese Takeaway Style Curry Paste
Cook Like a Takeaway: Want to see the exact oyster sauce, soy sauce, and Shaoxing wine I use in all my Chinese recipes? Check out my Chinese Takeaway Style Cooking Essentials guide.
How To Make Chinese Takeaway Style Chicken Curry
Making this classic Chinese chicken curry is so quick and easy with curry paste prepared. First, onion is flash fried in a hot wok. Next, seasoning and light chicken stock is added, along with tender Chinese takeaway style chicken and curry paste. The sauce is simmered until thick and Chinese chicken curry is ready to serve.
Step 1: Prepare Sauce
Heat 1 teaspoon vegetable oil in a wok over a medium-high heat. Add 1/4 onion, roughly choppedand stir-fry for 30 seconds, then add 225 millilitres light chicken stock, 1/4 teaspoon sea salt, 1/4 teaspoon MSG and 1/4 teaspoon sugar. Mix well. Add 1 portion cooked chicken for Chinese stir fry dishes, bring to the boil and simmer for 30 seconds.
Step 2: Stir Fry
Reduce the heat to low and add 50 grams Chinese takeaway style curry paste , whisking thoroughly and mixing well until the curry sauce becomes smooth. Simmer for 2-3 minutes, adding a little extra water if necessary until the sauce reaches the desired consistency.
Recipe Tips for Chinese Takeaway Style Chicken Curry
Tender Chicken: This recipe uses chicken for Chinese takeaway style stir fry dishes. This simple velveting technique ensures you get deliciously soft and tender chicken pieces for your favourite takeaway style dishes.
Curry Paste: This recipe uses Chinese takeaway style curry paste. This is an aromatic, spice filled mix that you can prepare easily at home and store in the freezer. You’ll never be more than a few minutes away from a fresh batch of Chinese takeaway style curry sauce!
Preparation: Stir fry dishes come together quickly, so it’s good to have all the necessary ingredients and sauces prepared and to hand before you start cooking. Once you start, it’s all go until the dish is sizzling hot and ready to serve!
I hope you’ll try this Chinese takeaway style chicken curry recipe. If you do, let me know in the comments how it went!
Chicken Curry (Chinese Takeaway Style)
Equipment
- 1 Wok or Large Frying Pan
Ingredients
- 1 teaspoon vegetable oil
- 1/4 onion, roughly chopped
- 225 millilitres light chicken stock
- 1/4 teaspoon sea salt
- 1/4 teaspoon MSG
- 1/4 teaspoon sugar
- 1 portion cooked chicken for Chinese stir fry dishes
- 50 grams Chinese takeaway style curry paste
Instructions
- Heat 1 teaspoon vegetable oil in a wok over a medium-high heat. Add 1/4 onion, roughly chopped and stir-fry for 30 seconds, then add 225 millilitres light chicken stock, 1/4 teaspoon sea salt, 1/4 teaspoon MSG and 1/4 teaspoon sugar. Mix well. Add 1 portion cooked chicken for Chinese stir fry dishes, bring to the boil and simmer for 30 seconds.
- Reduce the heat to low and add 50 grams Chinese takeaway style curry paste , whisking thoroughly and mixing well until the curry sauce becomes smooth. Simmer for 2-3 minutes, adding a little extra water if necessary until the sauce reaches the desired consistency.
Chinese Takeaway Style Chicken Curry Recipe FAQ
What is MSG and why should I use it?
MSG is monosodium glutamate, a seasoning ingredient widely used in Chinese takeaway kitchens, in pure form or as an ingredient in soy sauces and other seasoning sauces. Despite historic baseless claims of its dangers, it has been widely proven to be considered safe for use in cooking. In fact, many of the myths and lies about MSG were deliberately and maliciously spread as a form of racism. You can find MSG naturally in many foodstuffs including broccoli, cheese and tomatoes. It’s available online or in Chinese supermarkets. You can learn more about MSG from the brilliant Chin Taylor of Ziang’s Kitchen here.
Do I need a carbon steel wok to cook Chinese takeaway style dishes?
A well seasoned carbon steel wok is a wonderful addition to your Chinese takeaway style cooking equipment, and I would highly recommend investing in one. But, you can cook this dish in any wok or large frying pan and it will be delicious!
Can I use cornflour instead of potato starch?
Yes, you can use cornflour and water to thicken the simmering stir fry sauce. It will do a similar job, however a more consistent texture is achieved using potato starch.
Can I use beef / char siu pork / king prawns / vegetables instead?
Yes! This recipe also works well with beef, char siu pork, king prawns or mixed vegetables.
What’s the difference between light soy sauce and dark soy sauce?
In Chinese takeaway kitchens, chefs use light soy sauce mainly for seasoning – it’s thinner and more salty than dark soy sauce. Dark soy sauce has a thicker consistency and is used to add colour to stir fry sauces and egg fried rice.
Do you like this Chinese takeaway style chicken curry recipe? If so, buying a copy of my book might appeal to you! In The Chinese Takeaway Secret you can find a host of restaurant and takeaway style recipes that you can make at home. You’ll learn how to make Glasgow Chinese takeaway style king prawn curry, beef satay, salt and chilli chips and more! You can buy The Chinese Takeaway Secret in paperback or kindle form here.
- McGovern, Kenny (Author)
- English (Publication Language)
- 240 Pages – 06/09/2022 (Publication Date) – Robinson (Publisher)
