Chinese Chicken Curry

Ingredients

4 skinless chicken breasts, cut into chunks

2 tsp cornflour

1 onion, diced

100g mushrooms, sliced

2 tbsp rapeseed oil

1 garlic clove, crushed

2 tsp curry powder

1 tsp turmeric

½ tsp ground ginger

Pinch sugar

400ml chicken stock, reduced salt

1 tsp soy sauce, reduced salt

Handful frozen peas

 

Preparation time: 15 minutes
Cooking time: 40 minutes

Serves: 4

Nutrition: Per serving
Energy
260 Kcal
Fat
8.3g
Saturates
0.8g
Sugars
4.2g
Salt
0.39g

A healthier alternative to a classic Chinese chicken curry. 

Ingredients

4 skinless chicken breasts, cut into chunks

2 tsp cornflour

1 onion, diced

100g mushrooms, sliced

2 tbsp rapeseed oil

1 garlic clove, crushed

2 tsp curry powder

1 tsp turmeric

½ tsp ground ginger

Pinch sugar

400ml chicken stock, reduced salt

1 tsp soy sauce, reduced salt

Handful frozen peas

Method

Toss the chicken pieces in the cornflour and season well. Set them aside.

Fry the onion in half of the oil in a frying pan or 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 out the pan and fry the chicken in the remaining oil until it is browned all over. Add the mushrooms and fry for a couple of minutes. Tip the sauce back into the pan and bring everything to a simmer, stir in the peas and cook for 5 minutes or until the chicken is cooked through. Add a little water if you need to thin the sauce.

Serve with rice.

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