This Chinese Chicken Curry took me forever to figure out. The recipe is so simple I was always adding to many ingredients. Finally, I figured out this didn’t need soy sauce and recipe was born. I love this Chinese Chicken Curry. I eat it for breakfast, lunch and dinner. Traditionally, this does not include broccoli. Like most everything in life if you adding broccoli is your choice. I have two suggestions. One this dish might be too hot for the average person. If you are worried about heat, do not add the chili crisp to the chicken marinade. Second, I use Ca Ri Ni an Do Madras Curry Powder, and it is on the hot side. If you find this curry too hot, try a yellow curry powder instead.

If you are new to making Chinese food, my favorite rice is Nishiki Medium grain premium rice. Make sure you wash all rice under cold water thoroughly. You want the water to run clear before cooking or steaming the rice. You can make rice in a pot, but a rice steamer is a much better and easier option. I hope you enjoy this Chinese Chicken Curry.

A rice replacement for a low carb meal would be cauliflower rice, brown rice or no rice at all.

What is Curry?

Curry typically features meat or vegetables cooked in a spicy sauce, created from a blend of spices like ginger, turmeric, cumin, and chili peppers. Originating in India, curry has been a staple food for centuries. The term “curry” comes from the Tamil word “kari,” which means “sauce.” Over time, curry dishes became popular not only in India but also in other parts of South Asia, such as Pakistan and Sri Lanka, and regions like Southeast Asia and the Caribbean. Many countries, including the UK and Japan, have also embraced and adapted curry to suit their local palates.

Although Chinese and Indian curries share some similarities, they differ in several key ways. Both feature bold, flavorful spices and are commonly served with rice or bread, but the ingredients and preparation methods set them apart.

Indian curry uses a rich mix of spices like turmeric, cumin, and coriander, often enhanced with ginger and garlic. The base usually includes yogurt or coconut milk, along with tomatoes and onions. Indian curry can be made with a variety of proteins, such as meat, seafood, or vegetables, and its complex, layered flavors range from mild to very spicy.

In contrast, Chinese curry chicken typically relies on pre-made curry powder or paste, which includes ingredients like turmeric, cumin, and chili powder. This version tends to be less spicy and comes with a thicker sauce. Chinese curry often features beef, chicken, or seafood, paired with vegetables like carrots and potatoes.

In summary, Indian curry offers a more complex, spicier experience made with fresh ingredients, while Chinese chicken curry is simpler, less spicy, and usually made with pre-made curry powder or paste.

The base of Madras curry usually includes ingredients like onions, garlic, and ginger, sautéed together to create a rich, aromatic foundation. Tomatoes are a common addition, lending acidity and depth to the curry, which helps balance out the heat of the spices. Coconut milk or yogurt is sometimes added to provide creaminess and temper the spice level, especially in variations of the dish that are served to those who prefer milder flavors.

Meat is a typical feature in Madras curry, with chicken, beef, lamb, or even prawns being common proteins. However, vegetarian versions are also popular, often made with lentils, chickpeas, or vegetables like potatoes and cauliflower. The curry is traditionally served with rice or Indian breads such as naan or chapati, and it pairs well with chutneys or pickles to enhance the flavor experience.

In recipes, these soy sauces are often used together to achieve a balance of flavor and color.