Main Course

Chinese chicken curry

Ingredients

  • 2 skinless chicken breasts, cut into chunks
  • 2 tsp cornflour
  • 1 onion, diced
  • 2 tbsp rapeseed oil
  • 1 garlic clove, crushed
  • 2 tsp mild curry powder
  • 1 tsp turmeric
  • pinch sugar
  • 400ml chicken stock
  • 1 tsp soy sauce
  • handful frozen peas
  • rice to serve
Serves
2
Prep Time
15 minutes
Ready in
55 minutes

Directions

  1. Toss the chicken pieces in the cornflour and season well.
  2. Fry the chicken in 1 tbsp oil until it is browned all over, set aside in a bowl.
  3. Fry the onion in 1 tbsp oil in a wok on a low to medium heat, until it softens – about 5-6 minutes – then add the garlic and cook for a minute.
  4. Stir in the spices and sugar and cook for another minute, then add the stock and soy sauce, bring to a simmer and cook for 20 minutes.
  5. Add the chicken to the pan and bring everything to a simmer, stir in the peas and cook for 5 minutes. Serve with rice.