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Gok Wan’s Chinese chicken curry

It’s Friday and we have a treat in store as Gok is in the kitchen cooking up a takeaway classic, his ultimate Chinese Chicken Curry.

Chinese chicken curry

Serves 2-4


For the Curry Sauce:

Groundnut oil, for frying 

2 onions, cut into strips 

5 garlic cloves, crushed

2 carrots, peeled and sliced into thick discs

2 tbsp plain flour

4 tsp medium heat curry powder 

600ml chicken stock 

1 tbsp clear honey

4 tsp light soy sauce

1 bay leaf

1 tsp garam masala 

For the chicken and vegetables:

Ground nut oil for frying 

1 onion, cubed into 2cm pieces

8 button mushrooms, cut into thick-ish slices

75g frozen peas 

2 large chicken breasts, cooked and cut into 2cm cubes

¼ tsp salt

¼ tsp sugar 

Egg fried rice, to serve


1. Place a deep saucepan on the hob to heat. Add the oil followed by the onions and garlic and fry for 2 minutes. Add the carrots and cook on a low heat for 8 minutes. 

2. Add the flour and curry powder to the pan, mix well and cook for 1 minute. Gradually stir in the stock, mixing well and beating out any lumps, then add the honey, soy sauce and bay leaf and bring to the boil. Lower the temperature and simmer for 15 minutes. Add the garam masala, cook for a further 1 minute and then strain.

3. In a separate pan, fry the onions and mushrooms until soft. Add the peas followed by the cooked chicken and curry sauce and heat through. Season to taste with salt and sugar. Serve alongside egg fried rice.

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Weekdays 10am-12:30pm