Chinese Takeaway Chicken Curry - How to make Takeaway Chinese Chicken Curry at home

Bringing the takeaway back home - Easy to make Chinese Takeaway Chicken Curry.
This recipe is very easy, very quick saving money at the takeaway. Takeaway Chinese Chicken Curry cannot be any easier. If you enjoy your takeaway Chinese Chicken Curry you will definitely enjoy making this.
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ABOUT RIK
Rik's passion is Asian Food, Indian, Chinese and ESPECIALLY Thai. Travelling to Asia in 1995 - started the love affair of Asian cuisine.
Having chopped many a kilo of onions and working up to the pans in Indian (Bangladeshi) and Chinese takeaways and restaurant helped secure a little knowledge.
Living in Thailand for the last 17 years has helped discover and understand delicious Thai and Asian recipes, street foods and ingredients.
Rik likes nothing more than being on a bustling market or looking around street food stalls, being inspired and taking ideas back to the kitchen.
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Don't forget as with all recipes YOU have to taste along the way of cooking - all recipes may need adjusting to your own tastes. All recipes are full working recipes and as a base they are great - tailor to your own taste. Hope you enjoy cooking as much as i do.
Taking Cooking food back to basics.
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#chinesechickencurry #takeawaychinesechickencurry #Chinesetakeawaychickencurry
If you like to see what its like eating out in Thailand and beyond check out my channel
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Ingredients
300g Chicken Breast
oil
40g frozen peas
2-3 tbsp curry paste - • Chinese Curry Paste - ...
300 ml water or chicken broth
1 tbsp light soy sauce - blanching chicken
½ chicken stock cube if not using chicken broth
¼ tsp salt
½ tsp sugar
¼ tsp MSG - monosodium glutamate
1 tsp Light Soy sauce
Music
Artist: The Whole Other
Title: Baby We Did It
Free Download: bit.ly/2CZhI00
You're free to use this song in any of your videos
My Camera gear
Sony A6400 and kit lens 3.5 - 5.6 16-50
GOPRO Hero Black 9
My car an old Toyota Vigo 17 yrs old.
Editing software Davinici Resolve

[@sleverychops]

I've been looking to replicate how the real takeaways make their chicken moist and succulent. Most chicken curry recipes tell you to fry and seal the chicken in some oil but blanching the chicken makes it just like the real takeaway. I'm now a fan of your channel!!!

[@BackyardChef]

Some Chinese Dishes coming very soon. Best, Rik

[@uiscebeatha9476]

Looks top-notch, I may have to try to make the paste. I never thought about blanching the chicken, nice touch!

[@BackyardChef]

Thank you. Best, Rik

[@NeilBates-k3t]

@@uiscebeatha9476 I buy either a block of Chinese curry or granules I may cheat but I never tell anyone, keep cooking mate

[@PoeLemic]

Looks fabulous, Rick. Glad to find your channel. Too expensive now in States to eat out, but I'm learning from KZbin Chefs like you to make this stuff at home. Too easy & much cheaper.

[@BackyardChef]

Thank you. Nice to have you on here - you will be able to make anything on this channel. Best, Rik

[@NeilBates-k3t]

I again you have shown us how simple it is to recreate beautiful recipes, I don’t know why but I love peas in a curry I always cut my onions like yours when I cook Chinese a few chips and plain rice a simple and delicious meal, keep it up brother

[@BackyardChef]

Thank you. Best, Rik

[@jimbrennan1181]

I've been working my way through all of your videos Rik, and I eventually came across this one. This is delicious but I was a little thrown off because I've never seen anything like it. It's so simple, which is great, but I'd just never seen it. I've been to England and Ireland and never came across it, but more importantly we certainly don't have anything like this in the United States! That's why I love your videos. Thanks so much.

[@BackyardChef]

Thank you. Don't be thrown all recipes on here work. Thank you for sharing. Best, Rik

[@stevebehan]

Bloody hell made this and tastes better than the takeaway but wow how much it makes it amazing works out so cheap thanks again Rik 👌

[@Rumtoad1]

Your videos are awesome. Love from Oregon, USA 🙂

[@BackyardChef]

Thank you so much 😀Love to Oregon. Best, Rik

[@jonathantaylor147]

Bang on. Closest thing to a takeaway curry I’ve made. Really nice. Can’t wait to try more of your recipes

[@BackyardChef]

Cheers Jonthan - i did work in the takeaways for a while. Best, Rik

[@gyorgykiszli4269]

Looks great just like the curry take away after leaving the pub. Curry and chips.

[@alexandermethven]

very yummy ,thanks ,chef rik.👍👍👍

[@BackyardChef]

Thank you too. Best, Rik

[@simonbaker5972]

Wow, love the recipe. Looks delicious. I'll take a look to find the video on how to make the base. Can't wait to try this!

[@BackyardChef]

Thank you. Best, Rik

[@saintfrancis412]

Made the paste yesterday and the curry today. Absolutely superb - the closest you will get to a Chinese restaurant or takeaway in my opinion. The only change I made was to add half a red pepper because my wife likes them. I have batches of paste in the freezer for the future. 👍

[@BackyardChef]

Well done! Thank you. Best, Rik

[@OverlordShanbo]

I'll be trying this paste soon for sure. Great videos sir! Funnily enough it just came up in conversation with the wife last time we got a takeaway that we didn't know how they cooked the chicken in a Chinese. No colour but perfectly juicy so it has to be indirect heat. My bet was on a pressure cooker. Your way is much easier and probably exactly what they do in the takeaways though!

[@BackyardChef]

Thank you. Best, Rik

[@joycechina1109]

❤ this chicken curry yummy ❤❤🎉

[@carltonbirds]

Very lovely and warming 👍

[@Sanderly1820]

Chinese takeaway rarely blanch the meat , its more likely to be velvetning, when I was training to be a chef, i had the pleasure of working in Chinese and Indian restaurant Here’s how to velvet chicken: • For every 250g/8oz chicken breast strips or pieces, toss with 3/4 tsp baking soda (bi-carb) • Marinate for 20 minutes • Rinse well under running water, pat with paper towel to remove excess water • Cook per chosen recipe and marvel at the most tender chicken breast you’ve ever had, just like at Chinese restaurants!!! I only tenderise chicken breast because it’s so lean. I find chicken thigh tender and juicy enough to use without tenderising. Velveting chicken does not add any flavour so it tastes just like normal chicken. It is the texture that is affected. The chicken fibres are broken down so the chicken becomes much softer on the inside and surface. “Velvet” like - hence the name! There are actually a few different ways to tenderise chicken the Chinese restaurant way: • marinating in a cornstarch/cornflour sludge then deep frying or blanching in water before proceeding to cook in the stir fry • egg whites - sometimes the above method is also done using egg whites • chemical tenderiser • simple baking soda / bi carbonate method I use the baking soda method which is the technique I’m sharing today because it’s the most fuss free and just as effective as the cornstarch method which I’ve tried numerous times, using various combinations (egg whites, no egg whites, shoaxing wine, deep frying, water blanching). Once the chicken has been velveted, you can go ahead and marinate it in liquid or even dry flavourings. Then just cook it as the recipe directs. Tenderised chicken can be: • cooked in a skillet or wok - in stir fries and stir fried noodles; • cooked in broth - it would be ideal to add into Chinese Chicken and Corn Soup, Just drop it in raw, it will cook in 2 minutes; or • deep fried. A few Chinese takeout favourites that are ideal for making with velveted chicken include: • Cashew Chicken • Chicken Chow Mein • Kung Pao Chicken • Chop Suey Chicken Stir Fry • Chinese Satay Chicken Stir Fry • Chicken Rice Noodle Stir Fry • Sweet and Sour Chicken Stir Fry • Add into Fried Rice It can also be used in soups instead of poaching and shredded a whole chicken breast. Just drop the tenderised chicken strips into the broth and it will cook in 2 minutes: • Chinese Chicken Corn Soup • Hot and Sour Soup • Chinese Noodle Soup

[@BackyardChef]

Hi Phil great info thanks for your input. Best, Rik

[@mskj1719]

Make your own video and let him do his the way he chooses! Gosh no one needed this input and then mention recipes that are irrelevant... Go that way ⬆️ 🙄

[@jpmorso3798]

Your the man that looks so good

[@moorwalks]

Cheers, Rik; this will be bang-on alongside some chips.

[@BackyardChef]

Best way to eat. Best, Rik

[@clikuk3719]

You nailed it simple and quick without all the palaver good video 👍

[@whatonearth9809]

This was a really easy recipe to follow and it turned out great! Thank you 😃

[@BackyardChef]

Thanks for that! It is easy! best, Rik

[@ryanrichbees2514]

That's OK. I've been cooking and presenting dishes for over 46 years . Keep going your doing well ! Grand Master Chef Ryan Richbees.

[@joannebrown1531]

This looks great!!!!

[@BackyardChef]

Thank you. Yes very good Chinese takeaway at home. Best, Rik

[@thornbird6768]

Looks exactly like a takeaway Chinese, my Dad really likes a Chinese curry , going to surprise him with this one 😃

[@BackyardChef]

You can adapt to what curry you like after you make the paste. I eat a Chinese curry every week. Can be ready and on the table for a fraction of cost at a takeaway. It's a great way to use up any left over cooked meat too. Best, Rik

[@royalanethridge333]

Lovely great curry ps I added baby mushrooms

[@BackyardChef]

Lovely! Thank you. Best, Rik

[@cindychristie6314]

looks great, i love curries,i am looking for a rich yellow curry!

[@BackyardChef]

Thank you. Best, Rik

[@gailcullinan]

Yum that looks nice

[@BackyardChef]

Thank you. Best, Rik

[@grahamkitchen6650]

Quick, easy, looks great & just like a curry bought from your local Chinese. Cheers 👍

[@evanmclafferty3020]

That looks amazing 😊😊❤

[@BackyardChef]

Thank you. Best, Rik

[@cyberknife1902]

Brilliant!!!!!!!!!! 😋😋😋😋👍👍👍👍

[@BackyardChef]

Thanks Andy. Best, Rik

[@jimbojet8728]

Looks good. Thanks.

[@BackyardChef]

Thank you. Best, Rik

[@xKellogsx]

where is the recipe for the curry paste? this looks really good and authentic!

[@BackyardChef]

Hi Kelly if you go to the eye glass search bit and type curry paste it brings it up but if not kzbin.info/www/bejne/o2OofH2plLyApdU

[@BobBob-l2w]

Great video, going to try this today. I’m not a fan of the taste of coconut milk. Could I leave this out or would it be too spicy/hot?

[@BackyardChef]

Yes, absolutely. Leave it out. Not spicy at all. Well ok not for me, it shouldn't be. Hope you enjoy. Best, Rik

[@ynothump2566]

Thanks boss cooking the paste asap and this next day ❤

[@BackyardChef]

Thank you. Best, Rik

[@Mat-uf9dr]

Spot on good job delicious guys

[@BackyardChef]

Thank You Mat - Best, Rik

[@JohnBlack-od3hx]

Good simple video, i always wondered how to make the chicken thin and soft ... thanks, great help ... how do you make the curry paste??

[@BackyardChef]

kzbin.info/www/bejne/o2OofH2plLyApdU

[@JohnBlack-od3hx]

@@BackyardChef thank you

[@wully0]

Hi, just a little tip I make a big pan of curry paste every 3 months. Put 3 or 4 table spoons of sesame in wok add curry paste and cook it out for 2 to 3 minutes then add chicken stock slowly till it gets to consistency you desire add MSG little soy sauce sugar and a few drops of Hoisin sauce 😋

[@BackyardChef]

Sounds great

[@m.thomas2589]

Looks delicious and very authentic. When I attended college there was a chinese food hall, I ate there every day. They used to cook chicken wings in the curry sauce, which tasted great. They also fried wings in the wok and it was the best fried chicken ever. Unfortunately that place closed. I live in Vancouver, believe it or not it is very difficult to find a good chinese restaurant around here that makes this takeout style curry. I'm still looking for one....

[@BackyardChef]

Great memories! Stick around on the channel there will be some easy takeaway Chinese coming soon! Best, Rik

[@tradewithm3274]

What can we use instead of msg? Please answer thank you great recipe ! 🙏🏼

[@BackyardChef]

Don't use it - it doesn't need it this is showing how its made. Best, Rik

[@tradewithm3274]

@@BackyardChef where do you get the curry powder from? Thanks

[@chrisoldham2659]

Do you sell your paste, if so where can I get it

[@BackyardChef]

No. Thank you. Best, Rik

[@ridewarrior9917]

Did you put in any cornstarch to thicken the gravy?

[@BackyardChef]

NO the gravy thickens because its a flour based paste. Best, Rik

[@icemanknobby]

Just cooked it, came out perfect, many thanks for this one:-) I assume pork would be nice too?

[@BackyardChef]

Yes and defiantly beef - Well done Christopher big thumbs up

[@stephensano9156]

Rik, does Britain have an acronym designation and certain preparation techniques for Chinese restaurants as with BIR?

[@BackyardChef]

Yes, in the context of Chinese cuisine in Britain, there's a term similar to "BIR" (British Indian Restaurant) used for Indian cuisine. However, it's not as universally recognised or as distinctly defined as BIR. The term "BIR" refers to a specific style of cooking and preparation techniques used in Indian restaurants in the UK, which often differ from traditional Indian cooking methods. For Chinese cuisine in the UK, there isn't a widely acknowledged acronym like BIR. However, the style of Chinese cooking in British Chinese restaurants does have its unique characteristics, often tailored to suit local tastes and ingredients availability. This adaptation leads to dishes that might be different from those found in China or other regions. The term "British Chinese" is sometimes used to describe this style of cuisine, but it's not an acronym. It signifies the unique blend of Chinese culinary techniques with British preferences, resulting in dishes like sweet and sour chicken, crispy duck, and various adaptations of chow mien that might differ from their counterparts in China. While there's no specific acronym designation for British Chinese cuisine akin to "BIR" for Indian cuisine, there is a distinct style of Chinese cooking in the UK that caters to local tastes and ingredients. Best, Rik

[@stephensano9156]

In the U.S. people still think Chinese American cuisine is the same as the real dishes created in the various regions of China. Like the U.K., the Chinese food here was adapted to the American palate and yet still retains some quaint authenticity to the Chinese regional foods. Italian food is the same. We have Italian American recipes served in most restaurants with some dishes made with respect to differing Italian regions and some improvised.

[@BackyardChef]

Yes, everything has to be adapted. Especially with ingredients. Best, Rik@@stephensano9156

[@clarkedarren241]

Chinese takeaways velvet their chicken and beef,pork with bicarbonate or baking powder 2 teaspoons just sprinkle over dry meat mix in no water leave in fridge no more than 50 minutes put in strainer wash under tap now boil it for a minute or 3 but not on a roaring boil then fry thats why their chicken is so tender also you forgot your MSG.

[@BackyardChef]

Hey Darren thanks for tips! Best, Rik

[@clarkedarren241]

Thanks I lived in America for 1yr tried their Chinese takeaways twice couldn't eat it they smoothed every dish in sesame oil even egg fried rice got back England first stop real Chinese takeaways.

[@brianboru636]

Thats a good tip. I'm gonna try that.

[@pixie3760]

​@@clarkedarren241can't beat the Chinese Chippie, in old Blighty. I really miss it. We have Chinese restraunts here of course, but nothing like back home. I live for these recipes. I'll try the bi carb trick when I make this, thanks. I love Riks recipes.

[@kierankelly6319]

Really good video. Just piece of constructive feedback... maybe have the background music a little lower volume

[@BackyardChef]

Thank you. Early videos, no music used anymore. Best, Rik

[@kierankelly6319]

@backyardChef I made your green curry last night and it was ace!!!!!! I'll be watching all your videos .... please keep it up... you're clearly a very gifted person

[@BackyardChef]

Hi Kieran, living in Asia for 20 years has helped me cook just like a Thai - I have a Thai chef wife, so I have been taught the correct ways. Thanks for sharing. Best, Rik@@kierankelly6319

[@777cpt]

Enjoyed this video, velveting the chicken would make it really tender, rather than blanching it

[@BackyardChef]

Yes give it a go. Best, Rik

[@priyaiyer13]

Came out perfect🙏

[@BackyardChef]

Well done - Love it!

[@olivernovak6878]

it thickens due to cornstarch in water, not by vaporizing the water only...i tried it...and it works.. 🙂

[@BackyardChef]

Thank you. Best, Rik

[@olivernovak6878]

@@BackyardChef my pleasure.. 🙂

[@olivernovak6878]

and,by the way: i had a chili in the sauce, of course removed before eating,just a slight sharpness

[@andisoshal3715]

So easy to make, and following your instructions to the letter meant I made the best curry I ever created. Thank you. Please can I ask, I noticed you using bottled water. Are you perhaps in a developing country or was there a specific reason? Cheers

[@BackyardChef]

Hi Andi - yes i live in Asia the water you DO NOT Drink

[@timadams8687]

G'day mate Maybe next time you blanched the chicken boil the kettle and save time😅

[@BackyardChef]

Thank you. Best, Rik

[@p1nkbroth3r35]

I have a question. I really want to make this curry, but I can't use MSG because I'm allergic to it. Is there anything else or something natural that can be used instead?

[@BackyardChef]

Just do not put it in - its that easy! Hope that helps you. Best, Rik

[@ryanrichbees2514]

You put your wok on hi and you cook chicken for 45 second keeps the chicken super soft

[@dearwins]

hi is there any substitute for MSG - monosodium glutamate? Thank you.

[@BackyardChef]

Hi Ken - Dont use it

[@derekmillen42]

I use cornflour to velvet the chicken Rik..

[@BackyardChef]

Yes good tip! Thank you. Best, Rik

[@derekmillen42]

@@BackyardChef Your curry paste looks and sounds great, going to give that a bash soon and freeze some.

[@WashingtonSAFC]

Just how I like a Chinese curry. Maybe less peas, or no peas, for me. Maybe a couple of quartered button mushrooms? But I also have to ask, what is "MSG"? Something to with corn flour?

[@BackyardChef]

A popular seasoning and flavor enhancer, MSG, or monosodium glutamate some folks dont like it - used regularly in Asian cooking

[@blackbob3358]

I agree, mackem, i think takeaways use the peas just to "bulk it out ". alaw.

[@neilostler8415]

Going to try this but how do you make just curry sauce, say 400mls please? Thanks

[@BackyardChef]

Neil once you have made the paste and stored it you can make any amount of sauce. Have you made the paste?

[@neilostler8415]

Just made it. Going to leave it a couple of days then make the sauce.

[@icemanknobby]

A Chinese pancake roll was missing from my fabulous chicken curry:-)

[@BackyardChef]

well done mate

[@overmann100]

how do you store the paste ?

[@BackyardChef]

In portion's in the freezer. Thank you. Best, Rik

[@karenlawlor709]

What thickens the sauce please

[@BackyardChef]

Hi Karen - kzbin.info/www/bejne/o2OofH2plLyApdU

[@BackyardChef]

@@karenlawlor709 Hi Karen - if you like the taste of it and can make the curry up - I'm sure you can. best, Rik

[@wully0]

I will be posting a video of me making curry paste soon hope you will view it.

[@BackyardChef]

I would love to view it - I'm a foodie

[@rasras9459]

can you make this without msg?

[@BackyardChef]

Yes indeed! Thank you. Best, Rik

[@bolt52r]

wolfed down the lot

[@BackyardChef]

awesome

[@Wildskatz]

You’re going to put the Chinese out of business 🤣🤣🤣

[@dom4534]

People are too lazy so I think the Chinese will be fine. All things said this is a great video and deserves much more views

[@Maca3894]

Just use paste then...

[@BackyardChef]

Thank you. Best, Rik

[@riclancaster2604]

Where’s the rice ya heathern !

[@BackyardChef]

Ha ha ha love chips. Best, Rik

[@riclancaster2604]

@@BackyardChef well I followed your recipe and it made the meal like a proper skanky dirty take away chicken curry and it was fantastic, I loved it !

[@BackyardChef]

@@riclancaster2604 Ha ha ha - love it! Best, Rik

[@eochaid5219]

What is msg?

[@BackyardChef]

Monosodium glutamate (MSG) is a flavour enhancer often added to restaurant foods, canned vegetables, soups, deli meats and other foods. Best, Rik

[@leighDrusllalyle2304]

Makes me so angry that we can’t get meat with good marbling, chicken breasts with skin on, cuts of bee and lamb generically labelled etc at our local Tesco. They have closed their butcher section and I know that o can just get a whole chicken and butcher it myself, but there are cuts that I am not fond of (besides we only have a tiny freezer). Rant over. Still, chicken breasts without skin? Why?

[@BackyardChef]

I'll leave that one to you. Thank you. Best, Rik

[@rambud986]

Wtf... who gonna show me how to make curry past from other day?

[@BackyardChef]

Its on the channel. Best, Rik

[@languagelearnersofenglishk448]

May i ask what is msg

[@BackyardChef]

Monosodium glutamate (MSG) is a flavor enhancer commonly added to Chinese food, canned vegetables, soups and processed meats. The Food and Drug Administration (FDA) has classified MSG as a food ingredient that's "generally recognized as safe," but its use remains controversial.

[@chrisjames4670]

In other words it's no good for you!!

[@smiley9872]

what the hell? MSG are you crazy? If you can't cook without MSG, just give up now!

[@BackyardChef]

Ha ha ha

[@emmalouisefagan9681]

all the gear nae idea!

[@blackbob3358]

He's shown you "his", now you show him yours then, mouthpiece ! zzz

[@BackyardChef]

Thank you. Best, Rik

[@thanehouse1232]

I am afraid that you made some very basic cooking mistakes here. One, the chicken has been sliced too thin. Two, you have added cold chicken pieces to boiling water for cooking. Three, you have again cooked the chicken in the sauce. Your chicken will be as tough as leather. My advice, make your curry sauce first. Add the chicken (but make the pieces larger) to warm water and bring to the boil and then immediately add to the warm chicken sauce. Please remember chicken cooks very fast so only cook ONCE and NEVER add cold ingredients to hot ingredients they must always be at about the same temperature.

[@BackyardChef]

Thank you for your comment - feel free to cook which ever way you would like to - no problems. p.s. the chicken is NEVER tough . Thanks for your feedback.

[@daithi007]

Boiled, fair enough, I would have put the chicken in the pan with oil for a minute, to get some brown.

[@BackyardChef]

That's up to you - if you like brown chicken - the way shown is the way its cooked in the British Takeaways

[@daithi007]

@@BackyardChef I suppose boiling has advantages such as keeping the meat moist and succulent.

[@BackyardChef]

@@daithi007 It does but can still dry out if cooked and left on the side too long - but this is the way most Chinese Takeaways in the UK cook Chicken

[@CHrisG-ol3ei]

This is the English version , it’s called “boil and spoil” ever heard of the famous English boiled beef in salt water , comes out like rubber and is fed to kids at lunch who launch toy planes with it to see how far they will fly 😂 .

[@Jayefc]

Best to actually poach the chicken not boil or fry it.

[@Taribo1210]

Peas should never be in a Chinese curry, thank god Scotland has good Chinese restaurants

[@BackyardChef]

Ha ha ha

[@cjm-nd2mn]

This is homemade one tho qnd they defo do have peas everyone nan and auntie on council estate puts peas on chinese chicken curry lol

[@Taribo1210]

@@cjm-nd2mn Peas do not belong inna Chinese curry no wonder the curry's in England are so bad

[@blackbob3358]

I have had peas in curries, inc Alba, 9b face. Dundee 1977 (?) . As i said, a lot of takeaways use them to "bulk the portions out". I'd prefer them to some of those rubbery noodles ya sometimes get. ( Dundee, the coldest gaff i've ever been to, worked on that supermarket there, north of the town, in Kirkton. )

[@andy70d35]

Peas in a curry should be against the law.

[@BackyardChef]

HA HA HA - LOVE IT! Best, Rik

[@jaywhiteley2377]

Defo not

[@blackbob3358]

Some food fascists should be against the law, d35 . ( if the peas wer'nt slaughtered with "colouring" ya would'nt know the difference, Charlie. )

[@theondebray]

'Chinese' and 'curry'... er, no thanks.

[@BackyardChef]

Up to you - one of the best selling meals in a Chinese takeaway in the UK. Everyone to their own