Easy Chinese Curry Chicken
A quick and flavorful Chinese curry chicken made in a pressure cooker. Tender slices of chicken breast simmered in a rich curry-turmeric broth with crunchy veggies—perfect for a comforting dinner in under 25 minutes.
Equipment
- 1 Mixing bowl For marinating
- 1 Pressure cooker or large skillet For sautéing and pressure cooking
Ingredients
Main ingredients
- 12 oz chicken breast thinly sliced into ¼" pieces
- ¼ teaspoon salt for marinating
- 1 tablespoon Shaoxing wine or dry sherry
- 1 tablespoon cornstarch
- 1 ½ teaspoons curry powder
- 1 teaspoon turmeric powder
- ¼ to ½ teaspoon chili flakes optional
- 2 tablespoons peanut or vegetable oil for stir-frying
- ½ large white onion chopped fine
- ½ inch ginger minced
- 1 green bell pepper chopped
- 1 carrot sliced
- 1 cup low-sodium chicken broth
- 2 teaspoons sugar
- 1 teaspoon salt for seasoning
- 2 teaspoons oyster sauce
Instructions
Instructions
- Marinate chicken with salt, Shaoxing wine, and cornstarch. Set aside for 10-15 minutes.
- In a small bowl, mix curry powder, turmeric, and chili flakes. Set aside.
- Heat oil in skillet or pressure cooker pot over medium-high heat.
- Add chopped onion and minced ginger. Stir-fry for 2-3 minutes until fragrant.
- Add marinated chicken and stir constantly for 3-4 minutes until starting to brown.
- Sprinkle spice mix over chicken and stir to coat evenly.
- Add ½ cup water or broth and bring to simmer. Transfer to pressure cooker if not already using it.
- Seal lid and cook on high pressure for 5-7 minutes. Quick release or allow natural pressure release, then serve.
Notes
Enjoy this dish with steamed rice or noodles. Tastes even better the next day! Great for freezing and reheating.