Chinese Takeaway-Style Chicken Curry

That glossy, gold curry you crave from the local? You can make it at home - fast. This version follows the classic takeaway flow: onions softened in sesame oil, juicy bites of chicken, a silky Goldfish Brand Chinese Curry Sauce mixed to the perfect 1:3 ratio with hot water, and a handful of peas for that familiar pop.

On the side, five-minute egg fried rice made with day-old grains for perfect bute. It’s week night easy, deeply nostalgic, and properly satisfying.

Serves: 4
Time: 25–30 minutes

Ingredients

For the chicken curry

• 1 tbsp sesame oil
• 1 medium onion, finely chopped
• 600 g chicken breast, diced into 2 cm pieces
• 1-2 tsp light soy sauce
• 120-130 g Goldfish Brand Chinese Curry Sauce Concentrate
• 360-400 ml hot water (1 part concentrate : 3 parts water)
• 150 g frozen peas

To finish: sliced spring onions

For the egg fried rice

• 2 tsp sesame oil
• ½ medium onion, finely diced
• 1 garlic clove, minced
• 400 g day-old cooked rice (about 2 cups packed)
• 1 large egg

Chinese Takeaway-Style Chicken Curry Recipe

1) Make the curry

1. Sauté aromatics: Heat a wok over medium-high heat. Add 1 tbsp sesame oil and the chopped onion. Stir-fry 2–3 minutes until translucent.
2. Brown the chicken: Add the diced chicken breast. Stir-fry 3–5 minutes until a light golden colour starts to form. Splash in soy sauce and toss.
3. Mix the sauce: In a jug, whisk Goldfish Brand Chinese Curry Sauce with hot water at a 1:3 ratio until smooth. Our sauce is the secret to the perfect Chinese Takeaway-Style chicken curry - in fact, some takeaways use our curry sauce to make their dishes!
4. Simmer: Pour the sauce into the wok, bring to a lively simmer, and cook for 10 minutes,
stirring now and then.
5. Peas & finish: Stir in frozen peas and cook another 8–10 minutes until the sauce is glossy and the chicken is juicy and cooked through. Keep warm.

2) Five-minute egg fried rice

1. Start the base: Heat a large frying pan over medium-high heat. Add 2 tsp sesame oil, then the diced onion. Cook 2 minutes until translucent. Add garlic and fry 1 minute.
2. Rice in: Add the day-old rice. Stir-fry 5 minutes, breaking up clumps until hot and steamy.
3. Egg time: Push rice to one side. Crack in 1 egg and scramble just until set, then fold through the rice.

3) Serve

Spoon rice into bowls, ladle over the chicken curry, and finish with sliced spring onion. Eat
immediately while everything’s piping hot.

Cook’s notes

• That takeaway thickness: The 1:3 concentrate-to-water ratio gives a classic pour. For
thicker sauce, simmer a touch longer; for looser, whisk in a splash of hot water.
• Juicy chicken: Stop cooking as soon as the chicken is opaque and tender - overcooking
dries the breast. (Chicken thigh also works and is extra forgiving.)
• Day-old rice is key: Freshly cooked rice is too steamy and soft; chilled rice stir-fries to
perfect, separate grains.
• Add-ins: Toss in sliced peppers, mushrooms, or bamboo shoots with the peas if you fancy extra veg.