Chinese chicken curry

• servings: 4 servings
• active time: 15 minutes
• total time: 55 minutes

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

Directions

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

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 out the pan and fry the chicken in the remaining oil until it is 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.

Nutrition

• Calories: 264
• Total Fat: 8 g
• Saturated Fat: 1 g
• Sodium: 0.7 mg
• Total Carbohydrate: 7 g
• Dietary Fiber: 2 g
• Total Sugars: 3 g
• Protein: 40 g