Syn Free Chinese Style Chicken Curry

So, quite some time ago I stumbled across a recipe for Chinese style chicken curry, using boiled cauliflower to provide some substance to the sauce. This actually was (and still is) quite nice but there are some people that don’t like cauliflower too much. My wife being one of those people.

Just recently I came across an alternative recipe using courgette, butternut squash and onion and thought I would give it a try. I must admit, it actually tasted a lot nicer than the cauliflower based recipe. Still just as quick and easy to make too.

Here, I’ve served with boiled rice, although I’ve added a splash of soy-sauce and some cooked egg, to give a fakeaway version of egg-fried rice.

Syn Free Chinese Style Chicken Curry

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 people


Curry Sauce

  • 1 medium onion
  • 150 grams corgette chopped
  • 150 grams butternut squash chopped
  • 1 clove garlic crushed
  • 1 tsp grated root ginger Can use 1/4 tsp ground ginger as a substitute
  • 1.5 tbsp curry powder mild
  • 1 tbsp tomato puree
  • 1 tbsp soy sauce
  • 1/4 tsp chinese five spice
  • 700 ml chicken stock


  • 500 grams chicken breast diced
  • 1 medium onion chopped
  • 1 green pepper chopped
  • 75 grams frozen peas


To make the sauce

  1. Spray a medium – large wok with fry-light and heat.

  2. Add the onion, corgette and butternut squash and fry for 2-3 minutes to soften.

  3. Add the garlic / ginger and fry for another minute or so.

  4. Add the curry powder, five spice, tomato puree and soy sauce and stir.

  5. Pour in the chicken stock, bring to the boil and simmer for 20 minutes. In the meantime, start to prepare the curry.

  6. Add the sauce to a blender and blitz until smooth.

To make the curry

  1. Spray a medium – large wok with fry-light and heat.

  2. Add the chicken and cook for approximately 3-5 minutes to seer the meat slightly.

  3. Add the green pepper and onion, and fry for a further 2 minutes.

  4. Remove from the heat and set aside until the sauce has finished cooking and been blitzed.

  5. Add the sauce to the chicken and onions, pour in the frozen peas and bring back to the boil.

  6. Cover and simmer the curry for 5-10 minutes, until the chicken is cooked through.

  7. Serve with boiled or egg-fried rice.

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