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Gunpowder Curried Chicken

Laurel Smith TeaChef Level 1

Marinating the chicken in the tea gives it a nice softness. Bonus: recipe is gluten free!

5 h 30 m 2


  • 1 pound skinless, boneless chicken breasts, cut into bite-size pieces
  • 1 1/2 c. strong brewed gunpowder tea, divided
  • 1 14-oz. can coconut milk
  • 1 medium onion, chopped
  • 1 10-oz. bag frozen peas
  • 1 tbsp. sugar
  • 1 tbsp. canola oil
  • 2 cloves garlic, minced
  • 2 tsp. minced ginger
  • 2 tsp. corn starch
  • 2 tbsp. water
  • salt to taste
  • 3 c. brown or white rice, cooked


Place chicken in 1 c. gunpowder tea and marinate in refrigerator at least 2 hours or up to 8.

Remove chicken from marinade. Pat dry with paper towels. Heat oil in sauce pan. Add chicken, onion, garlic, and ginger. Sautee over medium high heat until chicken is white and onion is limp, 5-8 min. Add sugar, 1/2 c. gunpowder tea, and coconut milk. Bring to a boil. Lower heat and simmer 15 min. Add peas and bring back to a boil. Mix cornstarch and water. Add to pan, mixing well to thicken.

Serve over brown or white rice.

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