Chinese chicken curry recipe | Good Food

Chicken curry wth rice and peas in bowls, with chopsticks alongside

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

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.