Easy Indo Chinese Chicken Curry with Onions and Bell Peppers
Love curry? You’ve come to the right place! This delicious one-pot marinated boneless chicken recipe is pan cooked with Indian spices and herbs. It’s an Indian Chinese recipe that is made with pantry essential ingredients.
Easy weeknight meals never tasted so good! This Indo Chinese Chicken Curry recipe is inspired by a local restaurant we ate at growing up in Little Rock, Arkansas. Pair it with an appetizer like Vegetarian Manchow Soup.
Craving an Indian curry instead? Give my World’s Easiest and Best Butter Chicken Masala a try!
Indo Chinese Chicken Curry
- Why You’ll Love It
- Ingredients
- Substitutions
- Instructions
- Serve it with…
- Expert Tips
- Other Asian Inspired Recipes
- FAQ
- Other Curry Recipes…
- 📖 Recipe
- 💬 Community
Why You’ll Love It
- Quick and healthy
- Tasty with brown rice or white rice .
- Family Friendly
Ingredients
- curry powder - not to be confused with garam masala. Curry Powder can be found at most grocery stores in the spice section.
- chicken broth or bouillon cubes - feel free to purchase any variation you like.
- white pepper powder - this is not a spicy variation of pepper but it adds a lot of flavor
- toasted sesame oil - Grocery stores generally sell this in the asian aisle.
Substitutions
- Vegetables - Onions and bell peppers are my go-to but you can also use zucchini, carrots, bok choy stems, and mushrooms. I do not recommend broccoli or cauliflower in this recipe.
- Corn Starch - Substitute with tapioca starch or arrowroot powder
- Chicken - Use paneer or tofu instead
Instructions
Cut and Marinate the chicken by cutting it into small chunks or thin slices. Add a pinch of baking soda, toasted sesame seed oil, and soy sauce. Then set it aside while you prep the other ingredients.
Cook the chicken in a wide pan or wok on high heat with a generous amount of oil until golden brown. Be sure not to over crowd the pan . I recommend working in small batches and place the cooked chicken in a c overed bowl until all of the chicken has been cooked.
Add peppers and onions to the wok and cook until slightly translucent (a quick few seconds)
Add the additional ingredients such as curry powder, ginger, and garlic.
Combine it well until heated through.
Serve it with white rice and a side of greens.
Serve it with…
- Manchow Soup
- White Rice
- Paneer Chili
- Steamed Green Beans or Chinese Greens
Expert Tips
- Make it in one pot and add extra broth to get more gravy
- Do not add salt until the end
- Corn starch is needed for this recipe to help thicken the delicious sauce
Other Asian Inspired Recipes
- Chinese Salt and Pepper Tofu
- Chinese Salt and Pepper Chicken
- Momo Chutney Recipe
- Vegan Momos with Chutney
When flavors from India and China combine, Indochinese is formed. This particular cuisine is popular in India and can be found throughout the country as either street food or restaurant dining. Most Indo-Chinese dishes are vegetarian.
A chicken-based dish that includes curry powder, garlic, and ginger. The mixture of flavors from China and India makes this an Indo-Chinese Dish.
Paneer is used in a lot of Indian Dishes as a replacement to chicken. If you want to make it vegan, then consider using only vegetables and tofu.
My replacement for corn starch is tapioca starch. It binds well with chicken and tastes great in this recipe. Arrowroot powder can also be used.
A pinch of baking soda will do the trick every time. You can try Arm and Hammer Baking Soda, which is also used for baking.
If you are just starting out to make chicken or have a hard time making chicken tender, then I highly recommend cooking with boneless skinless chicken thighs versus chicken breast.
For this particular recipe, I used what I find at my local Indian Grocery Store, but Costco also sells curry powder in bulk containers and I suggest buying that.
My short answer, they are both different. They both are packed with different spices. For one, Curry Powder has turmeric and Garam Masala does not.
Other Curry Recipes…
- Paneer Butter Masala Recipe (Paneer Makhani)
- Desi Gravy Chicken Recipe - Tapelu Chicken
- One Pot Chicken Tikka Masala
- Pav Bhaji Masala Recipe
📖 Recipe
Easy Indo Chinese Chicken Curry with Onions
Ingredients1x2x3x
Chicken Marinade
- ▢ 3 boneless skinless, chicken breasts or thighs chopped into small pieces
- ▢ 3 tablespoon corn starch
- ▢ 2 tablespoon soy sauce
- ▢ ½ teaspoon toasted sesame oil
- ▢ pinch baking soda
CHICKEN CURRY SAUCE
- ▢ 3 tablespoon peanut, corn, or grapeseed oil
- ▢ 1 tablespoon garlic, grated/blended
- ▢ 1 tablespoon ginger, grated
- ▢ 1 tablespoon curry powder
- ▢ 1 cup chicken broth
- ▢ ½ teaspoon white pepper powder
- ▢ 1 onion, peeled and sliced
- ▢ 1 bell pepper, sliced (can use any color or a mix)
- ▢ chili powder (optional)
- ▢ salt
Instructions
- Combine the chicken, corn starch, baking soda, sesame oil, and soy sauce and set it aside while you prep the other ingredients.
- In a large heavy bottom pan heat some oil and cook the chicken in small batches. Remove the chicken from the pan. If cooking in small batches: place the cooked chicken in a bowl and cover it with foil while you cook multiple batches.
- Add the garlic, ginger, onions and bell peppers to the chicken and cook for about a minute on high heat.
- Add the curry powder, white pepper powder, and chicken broth to the pan.
- Cover and cook for about 3 minutes on medium heat until the dish is well combined. Add red chili powder or chili oil, if you would like, at this point.
- Add salt only after taste testing.
- Serve with Instant Pot cooked jasmine white rice .
Nutrition
Easy Indo Chinese Chicken Curry with Onions
Ingredients
Chicken Marinade
- 3 boneless skinless, chicken breasts or thighs chopped into small pieces
- 3 tablespoon corn starch
- 2 tablespoon soy sauce
- ½ teaspoon toasted sesame oil
- pinch baking soda
CHICKEN CURRY SAUCE
- 3 tablespoon peanut, corn, or grapeseed oil
- 1 tablespoon garlic, grated/blended
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 cup chicken broth
- ½ teaspoon white pepper powder
- 1 onion, peeled and sliced
- 1 bell pepper, sliced (can use any color or a mix)
- chili powder (optional)
- salt
Instructions
- Combine the chicken, corn starch, baking soda, sesame oil, and soy sauce and set it aside while you prep the other ingredients.
- In a large heavy bottom pan heat some oil and cook the chicken in small batches. Remove the chicken from the pan. If cooking in small batches: place the cooked chicken in a bowl and cover it with foil while you cook multiple batches.
- Add the garlic, ginger, onions and bell peppers to the chicken and cook for about a minute on high heat.
- Add the curry powder, white pepper powder, and chicken broth to the pan.
- Cover and cook for about 3 minutes on medium heat until the dish is well combined. Add red chili powder or chili oil, if you would like, at this point.
- Add salt only after taste testing.
- Serve with Instant Pot cooked jasmine white rice .
Nutrition
Recipe Courtesy of The Curry Mommy
A delicious Pumpkin Coffee Cake with a cream cheese filling that is topped with a crunchy pecan streusel crumble . This recipe screams Fall to me in every way possible! Pair it with a hot cup of pumpkin spiced coffee, ginger chai , or a cold glass of whole milk. Sharing can be optional, just saying.
Pumpkin Coffee Cake with Cheesecake and Pecan Streusel
When my love for pumpkin cheesecake went haywire a few years ago, this dessert came together. A mix of vanilla, cinnamon, brown sugar, pure pumpkin puree, and a cheese cake batter became best friends in this recipe to make it the ultimate Fall Dessert . Did I mention, there is crumb topping? No joke, when baking this dessert, your home will smell like love and pumpkin pie all mixed together.
How this dessert came about
I have been seeing nothing but pumpkin desserts at the grocery store lately and fall is screaming at me loud and clear this year! I couldn’t decide what to purchase between a cheesecake, streusel coffee cake, or a pumpkin roll. So my daughters and I decided to make them all together in one dessert. As a family, we turned it into a math assignment and quality time in one . Aside from that, they got to learn choices are limited sometimes. You see, the girls obviously picked chocolate to be in this dessert but they didn’t win that battle. However, they settled with a vanilla glaze after I explained what a “glazed donut” was made of. Hey folks, it worked and that’s all that matters.
My family and I hope you enjoy this Pumpkin Coffee Cake with Cream Cheese and Pecan Streusel Dessert as much as we do. As always, we would love to hear your thoughts! Feel free to reach out and let us know via Instagram, Facebook, or simply send us an email.
Now, Let’s Answer Some Common Questions
Where can I buy Pumpkin Puree?
Almost all grocery stores in the United States sell pumpkin puree in a can throughout the year. So this Pumpkin Coffee Cake can be made all year long if you wished (and why wouldn’t you wish that?). However, if you want to try fresh pumpkin puree then by all means go for it!
How to make Pumpkin Puree at home
You can steam a peeled pumpkin that has been chunked into small cubes. Cook it until it is tender enough to puree. Then place the pumpkin in a blender and puree until smooth. I recommend running the puree through a fine mesh before using it. This will assure the large pieces or strands of pumpkin guts get filtered out.
How do you soften cream cheese fast?
I leave it out at room temperature for 2 hours but I understand spur of the moment baking and having zero chill. Yours truly has the same issue. You can also use a kitchen mixer or hand blender to get it softened quicker, but even then leaving it out for at least 30 minutes is recommended.
Pumpkin Spice Seasoning Recipe
I purchase Pumpkin Spice Seasoning form Trader Joes every year it is in season. Be sure to grab 1-2 bottles when they have it so you can make delicious recipes all year around. If you don’t have a chance to go to the store to purchase Pumpkin Spice Seasoning, then use this simple recipe of mixed ground spices.
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
Let’s Get Cooking!
Ingredients Needed for Pumpkin Coffee Cake
PUMPKIN CAKE
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 2 ½ teaspoon pumpkin spice seasoning (see notes)
- 4 tablespoons salted cold butter, shredded
- 1 large egg
- ½ cup sour cream (full-fat)
- 1 cup pumpkin puree
Want to make it easier? Mix together boxed white cake mix with its packaged ingredients, add pumpkin spice, and 1 cup of pumpkin puree .
CHEESECAKE FILLING
- 8oz cream cheese, softened
- ⅓ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ⅛ teaspoon nutmeg
PECAN STREUSEL
- ⅓ cup all purpose flour
- 4 tablespoons salted cold butter, shredded
- ⅓ cup brown sugar
- ⅓ cup chopped pecans
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
TOPPING INGREDIENTS
- 2 tablespoon granulated sugar
VANILLA GLAZE
- ⅓ cup powered sugar
- 1 tablespoon heavy whipping cream
- ½ teaspoon vanilla extract
Instructions for Pumpkin Coffee Cake
Combine the dry ingredients for the Pumpkin Coffee Cake in a bowl and add the shredded butter to the ingredients. Mix it well with either a spatula or your hand (recommended). I like to combine it all with my hands and mix it well. Mix the wet ingredients together in a bowl and beat it well. Then combine it with the dry ingredients. Set it aside
Make the Cream Cheese filling by combining all of the ingredients listed. Beat it well until it is smooth in consistency. I use a hand blender.
The streusel will require your hands to mix since it has many different textures. Use your hand to crumble and mix the contents together until it is well combined. The end result will be well mixed crumbs.
Assembling the Cake
- Layer ⅔ of pumpkin cake batter in a pre-greased rectangle pan. I used a 9x13 pan but feel free to pick something similar.
- Then spread the Cheesecake filling on top of the pumpkin cake batter and spread it evenly. Try to avoid the edges of the pan the best you can.
- Pour the remainder of the pumpkin batter over the cream cheese. It’s okay if it does not fully cover the cream cheese. Spread it the best you can using a fork so the clumps thinned out.
- Sprinkle the streusel on top.
- Take about 2 tablespoons of sugar and sprinkle it on top of the streusel.
- Bake the dessert at 350 degrees for about 40-45 minutes
- Once baked, pour the optional glaze over the streusel and cut it into small squares.
- ENJOY!
- This Pumpkin Coffee Cake can be refrigerated for up to a week in the refrigerated.
- Reheat in the microwave, covered, for a minute or two.
Recipe for Pumpkin Coffee Cake with Cheesecake
📖 Recipe
Pumpkin Coffee Cake with Cream Cheese and Pecan Streusel
Ingredients1x2x3x
PUMPKIN CAKE
- ▢ 1.5 cups all purpose flour
- ▢ ½ teaspoon baking powder
- ▢ ¼ teaspoon baking soda
- ▢ 2 teaspoon pumpkin spice seasoning (see notes)
- ▢ 4 tablespoon salted cold butter, shredded
- ▢ ¾ cup granulated sugar
- ▢ 1 large egg
- ▢ ½ cup sour cream
- ▢ 1 cup pumpkin puree
CHEESECAKE FILLING
- ▢ 8 oz cream cheese, softened
- ▢ ⅓ cup granulated sugar
- ▢ 1 large egg
- ▢ 1 teaspoon vanilla extract
- ▢ ⅛ teaspoon nutmeg powder
PECAN STREUSEL
- ▢ ⅓ cup all purpose flour
- ▢ ¼ cup graham cracker crumbs
- ▢ ⅓ cup brown sugar
- ▢ ⅓ cup chopped pecans
- ▢ ¼ teaspoon salt
- ▢ 4 tablespoon salted cold butter, shredded
- ▢ ¼ teaspoon cinnamon powder
TOPPINGS
- ▢ 2 tablespoon granulated sugar
VANILLA GLAZE (optional)
- ▢ ⅓ cup powdered sugar
- ▢ 2 tablespoon whole milk
- ▢ ¼ teaspoon vanilla extract
Instructions
- Heat oven to 350 degrees.
- Grease 13"x9" pan and set it aside.
PUMPKIN CAKE
- In a large bowl, using a silicone spatula or your hand, mix together the all purpose flour, baking soda, baking powder, pumpkin spice seasoning, and shredded butter. Set it aside.
- In another bowl, mix the egg, sour cream, and pumpkin puree. Beat until the batter is mixed and thick.
- Combine the two bowls into one and mix it together.
- Set it aside.
CHEESECAKE FILLING
- Combine the cream cheese, vanilla extract, cinnamon powder, egg, and sugar together until smooth. Feel free to use a mixer, whisk or hand blender.
- Set it aside.
STREUSAL
- Combine all of the streusel ingredients together and mix it with your hands until its fully combined. The end result will be crumbles.
- Set it aside.
VANILLA GLAZE (optional)
- Combine the heavy whipping cream, sugar, and vanilla extract together until smooth.
- Set it aside.
ASSEMBLE THE CAKE
- Pour ⅔ of the pumpkin cake batter into the greased pan and spread it out evenly.
- Pour all of the cream cheese mixture on top of the pumpkin batter. Spread it out evenly, but avoid getting too close to the edges.
- Pour the remained ⅓ of the pumpkin cake batter on top of the cream cheese mixture. Take a fork and gently spread it the best you can to prevent clumps of batter on top of the cream cheese. It is okay if the cream cheese is not fully covered.
- Spread the streusal mixture over the cheesecake evenly.
- Take some granulated sugar and sprinkle it over the streusal.
- Bake for about 40-45 minutes in the oven. You can test if it is done by inserting a wooden toothpick into the center of the cake and it comes out with only streusel crumbs.
- Once done, pull it out of the oven and pour the vanilla glaze over the cake (this is optional).
- Cut into 12 squares and serve with a hot cup of coffee or cold glass of milk.
Notes
- If you love cheesecake, then I recommend making 1.5 portion of the cream cheese filling.
- If you do not have pumpkin spice seasoning try using this mix instead (1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground cloves)
- The cake can be refrigerated for up to a week.
- Want to make it easier on yourself? Mix together boxed white cake mix with its packaged ingredients, add pumpkin spice, and 1 cup of pumpkin puree for the cake mix.
I hope you all have a wonderful Fall Season and enjoy everything Pumpkin Spice related! Let me know how you like this recipe! I love hearing from you.
