This homemade Chinese curry is one of the first recipes I perfected once I went gluten free as I just knew I could not live without it. This may seem dramatic but it is true! Chinese food was my favourite so I knew I had to recreate versions of my favourite dishes at home.
This really is the perfect way to enjoy a takeaway classic when it has become firmly off limits due to your dietary requirements. The recipe is really simple to make and can be whipped up in less than thirty minutes meaning it is ideal to make on those nights you don’t want to spend ages cooking. The fact it does not take long to make combined with it being a real crowd pleaser means that this is a great dish to make when you are hosting and want to impress but don’t want to spend too long in the kitchen away from your guests.
For this recipe just use your favourite brand of chicken substitute or tofu. If you don’t really like meat substitutes this works well using button mushrooms instead so would really recommend using those if you wanted more of a plant based meal. If you use mushrooms you may as well throw a little bit of broccoli in too as this combination works really well.
This chinese curry is a favourite recipe of mine and is always well received when I make it for others – it is a real crowd pleaser! I usually serve it with my Salt and Pepper Mushroom recipe, my Salt and Pepper Chips or my Tofu Fried Rice.
If you like this recipe you may also like my Chinese Five Spice Peanut Chickpeas.
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