A delicious kid-friendly mild Chinese Chicken Curry recipe. The perfect go-to family dinner and great for batch-cooking and storing in the freezer.
I’ve made this recipe over on my Instagram stories a few times recently but I knew I had to get it photographed and up on the blog as it’s been an absolute winner for my kids. It’s an easy curry recipe that’s packed with nutrients that the whole family will love… and I hope you’re going to love it too!
This recipe is a little unconventional in that it requires you to whip out your hand blender (or stand blender) half way through. This may seem an odd step but trust me, it’s absolutely worth it!
This is also why I have written this recipe up to serve a double batch (ie two family dinners) that can be stored in the fridge or freezer for another day. If you’re going to go to the effort of making this curry then you might as well make double!
Not A Traditional Chinese Curry
I fully expect to get a little flack for this recipe as, although I call it a Chinese Curry recipe, it’s not what you might traditionally be used to. First of all I use apple for the base of the sauce. You can’t taste this in the sauce but it helps to thicken it and gives it a mildly sweet flavour that’s absolutely delicious and one of the reason I’m sure that kids love it.
Blitzing the sauce also gets rid of those “bits” that kids often dislike like onions and garlic!
I have also included potatoes and chickpeas in my curry recipe which are more traditionally found in Indian rather than Chinese curries. But I talk about ingredients substitutions in more detail below if you’d like to leave these out.
Serving Size
This recipe makes enough for two meals for a family of four. ie two meals for two adults and two children. If your children are older (teenage years) or eat quite large portions then it will serve less.
If you just want to make one batch then simply halve all the ingredients.
Storing, Freezing & Defrosting
Leftovers can be stored in a sealed container in the fridge for 48 hours. Reheat fully before eating.
To freeze, transfer to a container or freezer bag, allow to cool completely then transfer to the freezer for up to 2 months. To defrost, put it in the bottom of the fridge for 24 hours. Reheat in a pan on the hob until piping hot throughout.
It is also possible to just make the sauce element of the curry in advance. After step 5, cool the sauce then freeze as above.
Ingredient Substitutions
There are lots of ingredient substitutions that you could make to this recipe:
Curry Powder – I used a medium curry powder in this recipe as my kids can tolerate a little spice, but if you are unsure then use mild.
Soy Sauce – If making for children and especially young children use a reduced soy sauce.
Vegetarian – Leave out the chicken to make this vegetarian and vegan friendly.
Potato – The potato can be swapped for sweet potato
Chickpeas – The chickpeas can also be left out if you like. Simply add some more of the vegetables instead.
Veggies – If you don’t have fresh carrots it’s totally fine to use frozen, or mixed frozen veggies. Add them closer to the end as they will cook quicker.
Gluten Free – To make this gluten free use a gluten free flour and tamari instead of soy sauce. Also check to make sure your stock is gluten free.
If you try my curry recipe please do leave me a comment and a star rating below. You can also share your pictures with me on Instagram. I always love to see your creations!
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Chinese Chicken Curry
Prep Time: 5 mins- Cook Time: 30 mins
- Total Time: 35 minutes
Yield: 8 1x
Category: Dinner
Cuisine: Chinese
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Pin RecipeDescription
A delicious kid-friendly mild Chinese Chicken Curry recipe. The perfect go-to family dinner and great for batch-cooking and storing in the freezer.
Ingredients
- 1 tbsp oil
- 1 large onion, diced
- 2 apples, peeled and chopped
- 2 garlic cloves, diced
- 2 tbsp plain flour
- 2 tbsp curry powder, mild or medium
- 800ml / 3.25 cups stock (chicken or vegetable)
- 2 tbsp soy sauce
- 500g / 17.5oz chicken breast, diced
- 2 medium potatoes, peeled and chopped
- 2 large carrots, sliced
- 1 tin chickpeas, drained
- 100g / 1 cup frozen peas
Instructions
- Heat the oil in a large frying pan or saucepan on the hob and add the onion. Gently fry for a couple of minutes until the onion starts to soften.
- Add the apple and garlic and continue to fry for another minute.
- Add the flour and curry powder and stir in quickly, frying for a final minute.
- Add the stock and soy sauce, bring to the boil and then simmer for 10 minutes.
- Remove from the heat and blitz the sauce until smooth. You can do this in the pan with a hand blender or transfer to a stand blender.
- Once the sauce has been blitzed, add the chicken, potatoes and carrots. Simmer on a medium heat for approximately 12 minutes until the chicken and vegetables are fully cooked.
- Add the chickpeas and frozen peas and cook for another 2-3 minutes.
- Serve with boiled rice.
Notes
Freezing Instructions
- Leftovers can be stored in a sealed container in the fridge for 48 hours. Reheat fully before eating.
- To freeze, transfer to a container or freezer bag, allow to cool completely then transfer to the freezer for up to 2 months. To defrost, put it in the fridge for 24 hours. Reheat in a pan on the hob until piping hot throughout.
- It is also possible to just make the sauce element of the curry in advance. After step 5, cool the sauce then freeze.
Serving Size
- This recipe makes enough for two meals for a family of four. ie two meals for two adults and two children. If your children are older (teenage years) or eat quite large portions then it will serve less.
If you like this you may also enjoy:
Chicken, Coconut & Tomato Curry
Abbie says
Do you think this would be suitable for a 9month old baby? X
Anonymous says
The whole family loved it, definatlety on the make again list!
Katie P says
Love this recipe. EVERYONE in our household ate it which is a miracle!
★★★★★
Rachel says
Another winner. Kids and husband ate it all. And I have a portion in the freezer for dinner next week. Winner!
★★★★★