Chinese chicken curry

Ingredients

Scaled for your household (2 portions) · original serves 2

• Chicken thigh fillets400 g
  or breast; cut into pieces
• Madras curry powder3 tsp
• Ground ginger½ tsp
• Chinese five spice½ tsp
• Ground turmeric½ tsp
• Vegetable oil1 tbsp
  for cooking
• Brown onion1
  medium slices
• Carrots1
  finely sliced
• Chicken stock300 ml
• Frozen peas30 g
• Salt½ tsp
• Sugar1 tsp
• Cornflour2 tsp
  mixed with 3 tbsp cold water

Method

1. 1

   Coat the chicken with the curry powder, ground ginger, five spice and turmeric.

2. 2

   Heat a little oil in a frying pan or wok and brown the chicken, then remove it briefly from the pan.

3. 3

   Cook the sliced onion and carrot until starting to soften, then return the chicken and pour in the stock.

4. 4

   Add the peas, salt and sugar and simmer until the chicken is cooked through.

5. 5

   Stir the cornstarch with the cold water, pour the slurry into the curry and stir until the sauce thickens. Serve hot.