I cracked the shortcut to a Chinese takeout favorite with my Easy Curry chicken that’s ready in under 30 minutes and uses one surprising pantry ingredient.

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I love a dish that feels like restaurant takeout but shows up on your table in under 30 minutes, and Easy Curry Chicken does just that. I use boneless skinless chicken thighs and a punchy Chinese curry powder that somehow tastes familiar and new at the same time, its like a secret riff on things I’ve loved.

It made me think of Thai Chicken Pineapple Stir Fry and Authentic Thai Yellow Chicken Curry yet it stands on its own, kinda messy and honest. I always end up smirking when friends ask where I ordered from, cause I made it in my own tiny kitchen.

Ingredients

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Chicken thighs, juicy and tender, higher fat than breast, excellent protein, keeps curry hearty.
Potato adds starch and body, gives carbs and subtle sweetness, soaks up sauce.
Yellow onion gives savory sweetness, fiber and vitamins, deepens overall flavor.
Chinese curry powder, warm aromatic spices, gives savory heat and golden color.
Ginger and garlic, bright pungent notes, they aid digestion and boost aroma.
Soy and oyster sauce, salty umami, deepen savory taste, they dont overpower.
Cornstarch mixed with water thickens sauce, gives glossy finish and clinginess.
Carrot adds sweetness, fiber and vitamin A, brightens color and texture.
Green onions and sesame oil finish, add fresh bite and nutty aroma.

Ingredient Quantities

1 1/2 lbs boneless skinless chicken thighs

2 tbsp vegetable oil

3 garlic cloves, minced

1 tbsp grated fresh ginger

1 medium yellow onion, sliced

1 large potato, peeled and cut into 1 inch cubes

1 medium carrot, sliced

1 red bell pepper, seeded and sliced (optional)

2 1/2 to 3 tbsp Chinese curry powder

1 tbsp cornstarch

2 tbsp cold water

1 cup low sodium chicken broth

2 tbsp soy sauce

1 tbsp oyster sauce

1 tsp granulated sugar

Salt and black pepper to taste

1 tsp toasted sesame oil (optional)

2 green onions, thinly sliced

How to Make this

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1. Prep everything first so you dont scramble later: cut 1 1/2 lbs boneless skinless chicken thighs into bite size pieces and season with salt and black pepper, peel and cube 1 large potato into 1 inch cubes, slice 1 medium carrot, 1 medium yellow onion and 1 red bell pepper if using, mince 3 garlic cloves, grate 1 tbsp fresh ginger and thinly slice 2 green onions.

2. Heat 2 tbsp vegetable oil in a large skillet or wok over medium high heat until shimmering. Add chicken in a single layer (dont overcrowd) and brown about 4 to 5 minutes until the outside is nicely seared but not totally cooked through, then transfer chicken to a plate.

3. In the same pan add the sliced onion, garlic and ginger and cook until fragrant and the onion starts to soften, about one to two minutes, scraping up any browned bits from the chicken for extra flavor.

4. Add the potato cubes and carrot, stir and cook 2 to 3 minutes to coat with oil, then sprinkle in 2 1/2 to 3 tbsp Chinese curry powder and stir well so the spices toast and coat the veggies, about 30 seconds.

5. Pour in 1 cup low sodium chicken broth, add 2 tbsp soy sauce, 1 tbsp oyster sauce and 1 tsp granulated sugar, stir to combine and bring to a simmer.

6. Return the browned chicken to the pan, cover, reduce heat to medium low and simmer gently until the potatoes are tender and chicken is cooked through, about 12 to 15 minutes.

7. If using the red bell pepper add it in the last 4 to 5 minutes so it stays slightly crisp, then check seasoning and add salt and pepper to taste.

8. Mix 1 tbsp cornstarch with 2 tbsp cold water to make a slurry, stir it into the simmering sauce and cook until the sauce thickens and becomes glossy, about one to two minutes.

9. Turn off the heat, stir in 1 tsp toasted sesame oil if you like, scatter the thinly sliced green onions over top and serve hot over steamed rice.

Equipment Needed

1. Large skillet or wok
2. Cutting board
3. Chef’s knife
4. Vegetable peeler
5. Measuring cups and measuring spoons
6. Small bowl (for cornstarch slurry)
7. Wooden spoon or heatproof spatula
8. Tongs or slotted spoon

FAQ

Q: Can I use chicken breasts instead of thighs? A: Yes you can, but breasts cook faster and dry out easier. Slice them thinner or watch the temp closely, remove at 165F. Thighs are more forgiving so I usually stick with them.

Q: How do I thicken the sauce? A: Make the cornstarch slurry: mix 1 tbsp cornstarch with 2 tbsp cold water, stir it smooth then pour into the simmering sauce and cook 1-2 minutes till glossy. Or simmer longer to reduce, add the slurry slowly if it gets too thick.

Q: My curry was too mild or too strong, how do I fix the spice level? A: The recipe calls for 2 1/2 to 3 tbsp curry powder so start at 2 1/2 and taste. For milder, use less and add a pinch of sugar to round it out. For hotter, add more curry powder, chili flakes or a splash of Sriracha or chopped fresh chiles.

Q: Can I make this vegetarian or gluten free? A: Yes. Swap chicken for firm tofu or chickpeas and use vegetable broth. For gluten free replace soy sauce with tamari and use a gluten free or vegetarian oyster sauce or omit it. Check your curry powder too, some blends have additives.

Q: How long does leftovers keep and how should I reheat them? A: Store in an airtight container in the fridge 3 to 4 days, freeze up to 2 months. Reheat gently on the stove over low-medium heat, add a splash of broth or water if it looks dry. Microwaving works but stir halfway to avoid hot spots.

Q: Why did my potatoes fall apart or stay hard? A: Cut them to about 1 inch cubes like the recipe says. If they fall apart you cooked them too long or used a very starchy potato. If they're still hard, parboil for 5-7 minutes before adding to the curry or simmer longer in the sauce. Waxy potatoes hold shape better.

Easy Curry Chicken Recipe Substitutions and Variations

Chicken thighs: swap for boneless chicken breasts if you want leaner meat, or use extra firm tofu for a veg version, or try shrimp for a much faster cook. Adjust cooking time so it doesnt dry out.
Potato: swap for sweet potato or yam for a sweeter, creamier bite, or use turnip or daikon for a firmer, lower starch option. Cut to about the same size so it cooks evenly.
Chinese curry powder: swap for Japanese curry roux blocks for a thicker, milder sauce, or mix turmeric plus ground coriander and cumin to mimic flavor, or use a yellow curry paste for more punch. Taste as you go since strength varies.
Soy sauce: swap for tamari to make it gluten free, or coconut aminos for lower sodium and a slightly sweeter note, or add a splash of fish sauce for extra umami if you dont have oyster sauce.

Pro Tips

1) Brown the chicken in batches so it actually sears instead of steaming, then let it rest on a plate for a minute before returning it to the pan; this keeps the juices in and the outside crispy-ish.
2) Par-cook the potatoes (microwave 3-4 minutes or boil for 5) so they dont steal all the time from the chicken; they’ll finish in the sauce faster and stay tender not chalky.
3) Bloom the curry powder in the hot oil with the onions for at least 30 seconds until fragrant, dont just dump it in the broth — toasting the powder brings way more flavor.
4) Make the cornstarch slurry smooth in a separate small bowl and drizzle it in while stirring constantly so you dont get clumps, and if sauce gets too thick add a splash of broth or water; finish with a squeeze of lemon or a tiny splash of rice vinegar to brighten it up.