Chicken curry is a well loved dish here in England, with many different variations. This one is the chinese version.
The cook time is around 15 minutes for this recipe, and all the ingredients are relatively cheap. Make sure everything is cooked thoroughly and is piping hot when serving.
Ingredients
- 4 skinless chicken breasts, cut into chunks (or use thighs or drumsticks)
- 2 tsp cornflour
- 1 onion, diced
- 2 tbsp rapeseed oil
- 1 garlic clove, crushed
- 2 tsp curry powder
- 1 tsp turmeric
- ½ tsp ground ginger
- pinch sugar
- 400ml chicken stock
- 1 tsp soy sauce
- handful frozen peas
- rice to serve
Example.
Method
- Put the chicken pieces in the cornflour and then season them well. Set them aside after you’ve done this.
- Fry the onion in half of the 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. 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. Tip everything into a blender and blitz until smooth.
- Wipe the pan and fry the chicken in the remaining oil until it is nice and browned all over. Tip the sauce back into the pan and bring everything to a simmer, stir in the peas and cook for 5 minutes. Add a little water if you need to thin the sauce. Serve with rice.
Recipe courtesy of BBC GoodFood.
