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Chinese chicken curry

• Lulu Grimes

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Serves 4

Easy

Prep: 15 mins

Cook: 40 mins

A star rating of 4.7 out of 5.732 ratingsRate

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Cook our easy, healthy chicken curry in under an hour. Serve this replica of your favourite takeaway dish with fluffy rice for a wholesome family meal

Egg-free

Healthy

High-protein

Low fat

Nut-free

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Ingredients

Nutrition

Units:

MetricUS

• 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

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Nutrition: per serving (without rice)

• kcal264

• fat8g

  low

• saturates1g

• carbs7g

• sugars3g

  low

• fibre2g

• protein40g

  high

• salt0.7g

  low

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Method

• step 1

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

• step 2

  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.

• step 3

  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.

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A star rating of 4.7 out of 5.732 ratings

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