The addition of curry powder to the regular Chinese-style stir-fried chicken with sweet dark soy sauce (caramel sauce), gives it a hint of spiciness on top of the sweet-salty sauce from the dark/light soy sauce.
It is great for a weekday meal as it’s quick and simple to prepare and cook. This is a quite dry stirfry with just a little sauce that coats the onions. Adding a few cili padi (bird’s eye chillies) would make it a little spicier.

CaramelSoy CurryPowder Chicken 1Recipe adapted from Yen aka Baby Sumo

Prep time: 15 minutes; Cooking time: 10-15 mins; Serves 4

  • 660g chicken breast, cut into bite size chunks
  • 2 large onions, sliced thinly
  • 6 cloves garlic, finely chopped
  • 4 tbsp cooking oil
  • 4 stalks curry leaf
  • 3 tbsp dark soy sauce
  • 3 tbsp light soy sauce
  • 3 tbsp curry powder
  • some curry leaves and cucumber slices – to garnish


  1. In a large frying pan or wok, heat oil over high heat.
  2. Add garlic and onions, and cook for 2 mins till onions have softened and turned translucent.
  3. Add curry leaves and cook for 1 min, to release its fragrance.
  4. Then, add chicken and stir fry for 5-7 mins, till thoroughly cooked.
  5. Season with dark soy sauce (for colour) and light soy sauce.
  6. Then, add curry powder and stir to coat evenly. Remove from heat.
  7. Serve immediately with steamed rice and garnish with cucumber slices and curry leaves.

CaramelSoy CurryPowder Chicken 2

It was different, yet delicious.

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