Nicky's Kitchen SanctuaryChinese Chicken Curry
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Ingredients
Serves 4- 1 large onion (peeled and sliced into chunky strips)
- 1 tbsp cornflour ((cornstarch in USA))
- 1/4 tsp white pepper
- 100 g (3/4 cup) frozen peas (I like to use petit pois, as they're smaller and sweeter and cook more quickly)
- 2 minced cloves garlic
- 3 large chicken breasts ((about 525g altogether), sliced into strips)
- 480 ml (2 cups) chicken stock
- egg fried rice
- prawn crackers
- 1 tbsp light soy sauce
- 60 ml (1/4 cup) full-fat milk
- 1 tsp sugar
- 1 tsp turmeric
- 1/2 tsp Chinese five spice
- 1/2 tsp salt
- 2 tbsp mild curry powder (- go medium or hot if you like it hotter)
- 2 tbsp oil
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Steps
- Step 1
Toss the chicken with the cornflour, light soy sauce and white pepper in a bowl, until the chicken is evenly coated.
- Step 2
Heat the oil in a large frying pan over a medium-high heat.
- Step 3
Add the chicken and cook, stirring occasionally, for 5 minutes, until very lightly browned.
- Step 4
Add the sliced onion and cook, stirring occasionally, for 2 minutes.
- Step 5
Add the garlic, curry powder, Chinese five spice, turmeric, sugar and salt. Fry, stirring often for 2 minutes.
- Step 6
Stir in the stock, bring to the boil and simmer for 5 minutes.
- Step 7
Stir in the peas and cook for 2-3 minutes, until cooked through. Then stir in the milk.
- Step 8
If you'd like to thicken the curry, ensure the sauce is simmering and pour in the cornflour slurry slowly, stirring all the time, until the sauce thickens.
- Step 9
Serve with egg fried rice and prawn crackers
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Toss the chicken with the cornflour, light soy sauce and white pepper in a bowl, until the chicken is evenly coated.
Source: Nicky's Kitchen Sanctuary
