Chinese chicken curry

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  400g

• Cornflour

  Tesco

  200g

• Onions

  Sweet, raw

  1 onion or 331g

• Oil

  Submarine Sandwich - Wegmans

  2 tbsp or 28g

• Garlic

  Raw

  1 cloves, minced or 3g

• Curry powder

  Spices

  2 tsp or 4g

• Turmeric

  Spices, ground

  1 tsp or 2g

• Ginger

  Spices, ground

  ½ tsp or 0.9g

• Sugar

  White, granulated sugar

  ¹⁄₁₆ tsp or 0.3g

• Chicken stock

  Soup, home-prepared

  100g

• Soy sauce

  Regular sodium, Shoyu

  1 tsp or 5g

• Peas

  Green, frozen, unprepared

  100g

• Rice

  Long Grain & Wild, with Herb Seasoning - Wegmans

  100g

Directions

1. Toss the chicken pieces in the cornflour and season well. Set them aside.
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.
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.
4. (source: https://www.bbcgoodfood.com/recipes/chinese-chicken-curry)

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