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Chinese Curry Chicken {Jia Li Ji 咖喱鸡} is an Asian Fusion version of a classic Indian cuisine dish, popular in places such as the Shanghai area and other southeast Asia regions. Featuring homemade from-scratch Garam Masala {Jia Li Fen 咖喱粉} and Curry Roux {Jia Li Kuai 咖喱块}, it is so nutritiously yummy and easy to make.
I usually make the Garam Masala and Curry Roux in advance and then store the Curry Roux in the freezer. This way, I can whip out a mouthwatering, appetizingly delicious Curry Chicken quickly and easily for a quick & easy weeknight dinner.
What Differs Chinese Curry Chicken from the Original Indian Chicken Masala
It is hard to trace exactly the origin and history. Just like Luo Song Tang {Shanghai-Style Borscht Soup}, It is possible that it started in Shanghai during the early nineteenth century. Shanghai at the time was a bustling metropolitan city. Dubbed “the paradise of the adventurers”, Shanghai has attracted people from all over the world. British/Indian cuisine likely became popular and the local genius chefs then used local ingredients and adapted it to the local preferred taste.
No doubt that Shanghai cuisine favors sweet taste. You can tell from the iconic Sweet & Sour Ribs, and Sweet & Sour Fish. Therefore Chinese version uses apples instead of tomatoes. By the way, It is such a brilliant idea to use apple to bring out a hint of sweetness.
Also, the Chinese version uses more vegetables such as potatoes and carrots. Usually two portions of vegetables vs. one portion of chicken. Lastly, Chinese Curry Chicken uses more flour as a thickening agent to make it more like a stew that is perfect to add to a bed of rice.
How to make Curry Chicken Perfectly and Easily?
I’ve tried many different ways and finally settled on the straightforward steps listed below which guarantees an authentic flavor and taste with an easy cooking process. Since I make everything from scratch including the garam masala powder, using all-natural wholesome ingredients, this is perhaps also the healthiest Curry Chicken Recipe out there.
Step 1 is to blend the Garam Masala Spice or Curry Powder {Jia Li Fen 咖喱粉} in advance
I use a total of fourteen (14) different spices in this homemade superfood tasty Garam Masala – 1) coriander seeds and 2) cumin seeds are the two primary ones, followed by 3) turmeric, 4) ginger powder, 5) black mustard, and 6) black pepper. I also use some 7) fennel seeds, 8) chili powder, 9) cinnamon, and 10) nutmeg. Last but not least is a tiny bit of 11) bay leaves, 12) clove, 13) green cardamom, and 14) star anise.
If possible, I try to use all-natural organic spices. If not available in powder form, a spice grinder is a very handy kitchen tool to grind the wholesome spices into powder. Store this homemade Garam Masala powder in an airtight glass jar and use it as you go.
Step No.2 is to make a Curry Seasoning Roux {Jia Li Kuai 咖喱块} first
Curry is mouthwateringly tasty, and we use lots of spices, herbs, and other ingredients to flavor it. Luckily, you can make this flavoring roux in advance, they are also freezer-friendly.
Once you have this flavoring curry roux, you’ve unlocked the taste. It is just a matter of adding it to the cooked chicken, along with broth. Read here for a step-by-step tutorial on how to make a Chinese Curry Roux {Jia Li Kuai 咖喱块}.
Step No.3 is to Prepare Chicken Thighs
Chicken thigh meat, being the muscle meat on the bones, is tender and flavorful and is preferred. Since I can get organic chicken drumsticks from Costco at an extremely reasonable price. I usually remove the bones from chicken drumsticks at home to get the organic chicken thigh meat.
The process is easier than you might have imagined. Even better, you can then use the bones to cook a broth that can be used to cook the chicken curry later. Since simmering the broth takes time, from a workflow perspective, I usually separate the bones at least 2 hours beforehand to cook the chicken broth first.
Cut the chicken thigh meat into bite-size cubes and marinate them using a little bit of salt, black pepper, Shaoxing wine, soy sauce, and arrowroot flour, while waiting on the chicken broth.
Step 4 is to Prepare Vegetables
This Homemade Curry Roux is good for cooking a total of about 3 pounds of food, 1 pound of chicken plus 2 pounds of vegetables, for example. Feel free to adjust the chicken and vegetable ratio based on your preference.
I usually cook one pound of chicken thigh meat, along with two pounds of vegetable assortment including potatoes, carrots, and yellow onion or celery. Cut them into bite-size cubes as well.
Last but not least is to Cook Chinese Curry Chicken
When the broth is done in about 2 hours, pan-fry the chicken using a pinch of avocado oil.
Remove the chicken from the frying pan and set aside. Add a pinch of avocado oil or olive oil to the frying pan and then the cubed vegetable assortment. Use a pair of bamboo spatula to fold and turn, and cook for about 3 minutes.
Then add 4-5 cups of chicken broth and bring it to a boil. After that, turn the heat to simmer and cook for 10 minutes.
Once the potatoes and carrots are fully cooked, add the previously cooked chicken to the pan, along with the previously made Curry Roux. Mix and blend everything, turn the heat to medium-high, and bring it to a boil.
Last but not least, turn the heat to simmer and cook for 5 minutes. All done! Enjoy this authentic, yummy, and healthy Chinese Curry Chicken.
Chinese Curry Chicken Recipe {Easy, Yummy, Healthy}
Chinese Curry Chicken {Jia Li Ji 咖喱鸡} is an Asian Fusion version of a classic Indian cuisine dish, popular in places such as the Shanghai area and other southeast Asia regions. Featuring homemade from-scratch Garam Masala {Jia Li Fen 咖喱粉} and Curry Block {Jia Li Kuai 咖喱块}, it is so nutritiously yummy and easy to make.
Ingredients
- One pack of homemade Chinese Curry Paste
- 1 lb chicken thigh meat, or1.5 lb chicken drumsticks
- 1 tbsp Shaoxing wine
- 1/4 tsp salt, such as Himalayan pink salt
- 1/4 tsp black pepper
- 1/2 tbsp arrowroot flour
- 2 lb of vegetable assortment, such as potatoes, carrots, celery, yellow onion.
- 2 tbsp cooking oil, such as olive oil or avocado oil
- 1 1/2 tsp salt, such as Himalayan pink salt
- 5 cups of chicken broth, unsalted
For an easy homemade chicken broth:
- Use the bones from the chicken drumsticks
- 1/4 cup Shaoxing wine
- 5 slices of ginger
Instructions
Prep Work 1 - Blend Garam Masala Powder {Jia Li Fen 咖喱粉} Beforehand:
- I use a total of fourteen (14) different spices in this homemade superfood tasty Garam Masala – 1) coriander seeds and 2) cumin seeds are the two primary ones, followed by 3) turmeric, 4) ginger powder, 5) black mustard, and 6) black pepper. I also use some 7) fennel seeds, 8) chili powder, 9) cinnamon, and 10) nutmeg. Last but not least is a tiny bit of 11) bay leaves, 12) clove, 13) green cardamom, and 14) star anise. See here for a detailed tutorial.
Prep Work 2 - Make Homemade Chinese Curry Chicken Paste/Block {Jia Li Kuai 咖喱块} Beforehand:
- Homemade Garam Masala is a crucial ingredient, along with other ingredients of apple, yellow onion, minced garlic, minced ginger, butter turmeric, and butter. See here for a detailed tutorial. It makes two packs of homemade Chinese Curry chicken paste. You only need one pack for this recipe. Save the other pack in the freezer for later use.
Prep Work 3 - Remove the Bones from the Chicken Drumsticks
- Skip this if you are using chicken thigh meat directly.
- Wash/rinse the chicken drumsticks well and use a sharp kitchen knife to cut through the chicken next to the bone and follow around the bone to separate the meat.
- Rinse the bones again and then place them in a 4-qt stockpot, along with 1/4 cup Shaoxing wine and a few slices of ginger. Fill the pot with about 80% water, turn the heat to medium-high heat, and bring it to a boil. Then turn the heat to simmer and cook for 2 hours.
Make Chinese Curry Chicken:
- Wash, rinse and pat dry the chicken thigh meat. Cut it into bite-size cubes and add to a glass mixing bowl. Add below to the mixing bowl to marinate the chicken meat - 1 tbsp Shaoxing wine, 1/4 tsp salt, 1/4 tsp black pepper, and 1/2 tbsp arrowroot. Use a pair of bamboo spatulas to toss and blend and set it aside.
- Pick vegetable assortment. For instance, 1 large baking potato, 2 medium carrots, and 1 medium yellow onion. Please note the weight of the vegetables is about 2 lbs. Wash & rinse the vegetables well, peel the potatoes and carrots. Cut them into small bite-size cubes.
- Turn the heat to medium-high and heat a hard anodized frying pan for 1 minute and then add 2 tbsp extra virgin olive oil, along with the marinated chicken. Toss, fold, and stir until chicken is fully cooked. Remove the cooked chicken from the pan and set it aside.
- Add 2 tbsp extra virgin olive oil to the pan, along with the pre-cut vegetable assortment. Toss, fold, and stir for about 2 minutes, or till fragrant and wildered. Sprinkle 1/2 tsp salt over the vegetable and mix well.
- Pour in about 5 cups of previously cooked chicken broth. The broth should well cover the vegetables. Mix well, cover the pan with a lid, and bring it to a boil. Then turn the heat to simmer and cook for 10 minutes.
- Add the previously cooked chicken and Chinese Curry Chicken Paste. Use the bamboo spatula to break down the Curry Paste, and fold it into the chicken and vegetable. Turn the heat back to medium-high and bring it to a boil. Then turn the heat to simmer and cook for 5 minutes.
- All done! Sprinkle with chopped cilantro, scoop, and add this extremely yummy Chinese Curry Chicken to a bed of freshly made jasmine rice, and enjoy!
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Nutrition Information
Yield 8 Serving Size 2 cupsAmount Per Serving Calories 801Total Fat 79.6gSaturated Fat 12.4gTrans Fat 0gUnsaturated Fat 67.2gCholesterol 14mgSodium 378mgCarbohydrates 23.1gFiber 5.1gSugar 6.6gProtein 6.1g
Nutrition calculation is either provided by Nutritionix or "NutritionValue.org" to the best of my knowledge. Nevertheless, I use lots of homemade, all natural, unprocessed, unrefined raw & wholesome ingredients which are not always readily available in these two referenced sources. Therefore the calculation may not always be accurate.
