Chinese Chicken Curry Fakeaway

Charmaine Lu -
  • 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