Quick chicken curry
Whip up this speedy chicken curry, using simple techniques and staple storecupboard spices. It takes less than 10 mins to prepare – ideal for a midweek meal.
Sticky roasted plum & star anise chicken
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4
Skip to ingredients
- 6 boneless and skinless chicken thighs
- 1 tbsp sunflower oil
- ½ tsp ground allspice
- 6 plumshalved and stoned
- 3 shallotspeeled and halved
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 cinnamon stick
- 2 star anise
- 100ml chicken stock
- sticky riceand steamed pak choi, to serve (optional)
Nutrition: Per serving
- kcal215
- fat9g
- saturates2g
- carbs14g
- sugars13g
- fibre2g
- protein19g
- salt1.3g
Method
step 1
Heat the oven to 200C/180C fan/ gas 6. Combine the chicken thighs, sunflower oil and allspice in a large roasting tin and season well. Stir in the plums, shallots, soy sauce, honey, cinnamon and star anise, and toss well to combine.
step 2
Pour in the stock and put in the oven for 30-35 mins, stirring a couple of times until sticky and caramelised. Add a splash more chicken stock if it starts to stick and dry out too much. Spoon any roasting juices over the chicken before serving. Serve with sticky rice and pak choi, if you like.
