Poulet au curry à la chinoise (sans lait de coco) is a French‑inspired interpretation of 1980s Chinese restaurant fare, where curry powder and turmeric were used to add colour and flavor without traditional coconut milk. It reflects the adaptation of Chinese stir‑fry techniques to European tastes and the popularity of quick, affordable meals in that era.

While the exact name is a French creation, similar chicken‑curry stir‑fries exist in southern Chinese provinces such as Guangdong, where soy sauce, curry powder and a touch of turmeric are combined. In Hong Kong street food, a lighter sauce with oyster sauce is common, whereas in mainland Sichuan the dish may include Sichuan pepper for heat.

In the 1980s Chinese eateries of France, the dish was plated over a bed of steamed white rice, garnished with sliced scallions and sometimes toasted sesame seeds. The sauce was glossy and slightly thickened, allowing the chicken pieces to stay moist while the rice absorbed the flavour.

Although not tied to a specific festival, the dish is often prepared for family gatherings and casual celebrations because it can be made quickly for many guests. Its bright yellow colour is considered auspicious, symbolising wealth and happiness in Chinese tradition.

The recipe follows the classic Chinese stir‑fry method: high‑heat cooking, a brief marination, and a final thickening step. It showcases the Chinese emphasis on balance—combining salty soy sauce, aromatic spices, and a smooth texture achieved with potato starch.

Authentic ingredients include boneless chicken breast, Chinese soy sauce, turmeric powder, sweet paprika, curry powder, and potato starch. In Western stores you can replace potato starch with cornstarch, and use regular paprika if sweet paprika is unavailable, while still preserving the dish’s flavor profile.

Typical companions are a light cucumber salad dressed with rice vinegar, steamed bok choy with garlic, and a simple egg fried rice. These sides balance the rich, spiced chicken and keep the meal harmonious.

Its uniqueness lies in the absence of coconut milk, relying instead on a soy‑based sauce thickened with potato starch, which gives a glossy, velvety texture. The combination of turmeric, curry powder and sweet paprika creates a distinct yellow hue and a milder, aromatic heat not found in traditional Indian‑style Chinese curries.

Avoid overcooking the chicken, which makes it dry, and adding the starch slurry too early, which can cause a gummy sauce. Also, be careful not to use too much soy sauce, as it can overwhelm the subtle spice balance.

The sauce should coat the chicken pieces with a smooth, glossy sheen and have a slightly velvety mouthfeel. When you dip a spoon, the liquid should cling without dripping quickly, indicating the starch has fully gelatinised.

LE RIZ JAUNE specializes in approachable Asian home‑cooking, focusing on recipes that use ingredients readily found in Western supermarkets. Its philosophy of simplicity and speed is evident in the Poulet au curry à la chinoise (sans lait de coco) recipe, which delivers authentic‑tasting Chinese flavours in under thirty minutes.