15-Minute Chicken Curry, Takeout-Style
This takeout-style chicken curry uses only a handful of ingredients––many of which you probably already have in your pantry. Find out how to make it!
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 12 oz. boneless skinless chicken breast ((thinly sliced))
- Vegetable oil
- 1 teaspoon light soy sauce
- 2 teaspoons cornstarch ((divided))
- 1 medium onion ((halved and sliced into small wedges))
- 1 ½ cups chicken stock
- 4 teaspoons curry powder
- 1 teaspoon turmeric
- 1/2 teaspoon sugar
- salt
Instructions
- 1
In a medium bowl, combine the sliced chicken breast, 1 teaspoon vegetable oil, 1 teaspoon soy sauce, and 1 teaspoon cornstarch.
- 2
Heat your wok over high heat until smoking. Add a couple tablespoons of oil, and then add the chicken to the pan in one layer. Stir-fry the chicken just until it turns opaque, and remove from the wok. Set aside.
- 3
Add another tablespoon of oil to the wok, and add the onions. Stir-fry for one minute, then stir in the chicken stock, curry powder, turmeric, sugar, and salt to taste.
- 4
Combine the remaining 1 teaspoon of cornstarch with 2 teaspoons of water and mix until the cornstarch is dissolved. Stir it into the curry and stock mixture, and simmer for 1 minute, until thickened. If the sauce isn’t thick enough, add more cornstarch slurry. If it’s too thick, add more chicken stock.
- 5
Add the cooked chicken back to the wok, and stir for another 30 seconds. Serve with steamed rice.