Chinese Chicken Curry

Submitted by Katy Kat

Chinese Chicken Curry

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Serving: 4
Cook Time 5 hours
Total Time 5 hours


  • 200g curry paste (I used Goldfish brand)
  • 750ml boiled water
  • 2 tablespoons hot curry powder
  • 3 large onions – chopped into large chunks
  • 400g chicken fillets – chopped into large pieces
  • 1 tsp paprika
  • Knob of butter
  • ** Optional extra if you like extra onions with a slight crunch and more spice then,
  • I updated this recipe to add: 1/2hr before serving I sautéed two onions chopped into large bits in a knob of butter and added an additional tablespoon of hot curry powder. I cooked this off and added it to the pot. It has made it perfect for moi x


  • Sprinkle the paprika over the chicken to season (I then put this into the fridge until ready to use).
  • Add the water to the curry paste and mix. Saut the onions in the butter and add the curry powder, cook off the spice for 2 mins over a med heat keeping a crunch in the onions.
  • Add the onion mix to the crock, add the chicken and pour over the sauce. Cook on low for 5 hours
  • If adding the extra onions and spice then do so 1/2 hour before serving.

9 thoughts on “Chinese Chicken Curry”

  1. Because there are 8 of us i doubled up on ingredients, kids loved this and left overs were used next day in a jacket potato.

  2. I will try this, however, I am worried that the pieces of chicken will be dried out following slow cooking for 5 hours??

  3. I’ve made this dish many times and it’s excellent, follow the recipe and you’ll not be disappointed, along with home-made egg fried and chips/fries its an excellent family dinner, Oh and remember a slice of bread to wipe up the plate.

  4. Thanks for this. I have the goldfish paste and it says on the tub to use 300g of hot water for 100g paste.. I see you use 650 ml. Question is, is ml, the same as grams? Did they mean to write ml on the tub I wonder? I mixed half the tub 200g with 600 hot water, boiled and simmered. I found it a bit gritty so boiled it a little longer. The sauce alone still has a sharp taste so do you think it needs more water? Any advice is appreciated. Thanks in advance.

  5. Hi there
    When it says hot curry powder, is their different curry powders for Chinese And Indian…confused ?.
    Also if you couldn’t get the paste, what else would you use or could you use … Tia

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