Cantonese Chicken Breast Curry
Cantonese Chicken Breast Curry



  • 4 chicken breast fillets, cut into chunks
  • 2 tsp cornflour
  • 1 diced onion
  • 2 tbsp oil
  • 1 crushed garlic clove
  • 2 tsp medium curry powder
  • 1 tsp turmeric
  • ½ tsp ground ginger
  • 400ml chicken stock
  • Pinch of sugar
  • 1 tsp soy sauce
  • Frozen peas
  • Boiled rice, to serve
  • Toss the chicken chunks in cornflour and seasoning, then set aside. Fry the onion in the oil until softened, then add the garlic and cook for a minute more. Stir in the sugar, spices, stock and soy sauce, then simmer for 20 mins. Tip everything in a blender and blitz to make a smooth sauce.
  • Fry the chicken in the remaining oil until browned all over, then tip the sauce into the pan with the chicken and simmer with the peas for 5 mins. Serve with rice, and enjoy.
40 mins
4 serving

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