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Ingredients
Method
- 4 chicken breasts, cut into bite-sized chunks
- 2 tsp cornflour
- 1 diced onion
- 2 tbsp oil
- 1 crushed garlic clove
- 2 tsp curry powder
- 1 tsp turmeric
- ½ tsp ground ginger
- Pinch of sugar
- 400ml hot chicken stock
- 1 tsp soy sauce
- Handful of peas
- Rice, to serve
- Toss the chicken in the cornflour. Season well and set aside. Fry the onion in a wok in about half the oil for 6 mins, then add the garlic and cook for a minute more. Stir in the sugar and spices, cook for a further minute, then pour in the soy sauce and stock. Simmer for 20 mins, then tip the lot into a blender and blitz until smooth.
- Wipe out the pan and fry the chicken pieces in the remaining oil. When golden all over, tip the sauce back into the pan with the peas and simmer for 5 mins. Season to taste, then serve with rice.
40 mins
4 serving
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