On TV Tonight

  • 20:00 - Rachel Khoo's Kitchen Notebook: Cosmopolitan Cook - Stockholm
  • 20:30 - Rachel Khoo's Kitchen Notebook: Cosmopolitan Cook - Princes' Islands
  • 21:00 - MasterChef: The Final Three - MasterChef

This recipe is classed as easy

Rating 3.80 / 5 (20 votes)

Prep time:
35 min
Cook time:
15 min

Ching He-Huang makes a simple spicy chicken supper from this full-flavoured curry


1. Cut the chicken into bite-size pieces, season with salt and freshly ground white pepper and dust with cornflour.

2. Heat a wok over a high heat, and add half of the groundnut oil. Add the chicken and stir-fry for about 6 minutes, until golden brown. Remove and set aside.

3. Rinse out and dry the wok, and heat the remaining oil. Add the garlic, ginger and chilli and stir-fry for 40 seconds or so. Stir in the onion and stir-fry for a further 40 seconds.

4. Tip in the carrot and broccoli florets and fry for 1 minute.

5. Pour in the chicken stock, and add the star anise, turmeric, curry powder and brown sugar - bring to the boil.

6. Mix the cornflour and water together to make a smooth paste and stir into the curry sauce. Cook for 2-3 minutes, until thickened.

7. Return the chicken to the sauce and cook for 3-4 minutes, until the chicken is warmed through. Garnish with spring onion and serve with jasmine rice.


For the chicken

  • 400 g chicken breasts
  • 1/2 tsp sea salt and freshly ground freshly ground white pepper
  • 1 tbsp cornflour
  • 2 tbsp groundnut oil

For the curry sauce

  • 2 tbsp groundnut oil
  • 1 clove garlic, crushed
  • 1 tbsp grated ginger
  • 1 green chilli, seeds removed and finely chopped
  • 1 onion, sliced
  • 1 small carrot, diagonally sliced
  • 150 g broccoli florets
  • 500 ml chicken stock
  • 2 star anise
  • 1 tsp turmeric
  • 1 tsp Madras curry powder
  • pinches chilli powder
  • 1 tbsp brown sugar
  • 1 tbsp cornflour
  • 1 spring onion, finely chopped, to garnish
  • jasmine rice, to serve

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register

Latest Comment


I live rural and takeaway is not likely, the house smelt like a chinese takeaway but in a good way. Very yummy would make it again.

MelindaH73893 MelindaH73893  Posted 08 Sep 2012 5:39 AM

Really delicious. We're vegetarian, so I cooked Quorn pieces the exact way you would the chicken and it turned out great. In fact, I served this meal to a bunch of meat eaters and they were very impressed as to how closely it tasted like chicken! I didn't need to add the chilli powder and it was a little too sweet, so at the end I had to add some salt and squeeze in the juice of a lemon, but next time I'll just reduce the amount of sugar. Will definitely make this again!

JoyC34620 JoyC34620  Posted 12 Feb 2011 9:34 AM

tasted great just a little too spicy next time i will not add any more chilli. tasted very authentic if i say so myself Smile lol

KiaM35978 KiaM35978  Posted 22 Oct 2010 6:37 PM

Followed recipe to the letter, but added garam masala anyway....

myraW90965 myraW90965 Posted 16 Apr 2010 7:22 PM

i used garam masala instead of madras powder and it was the best curry i have ever tasted

rocket 2 rocket 2 Posted 17 Jul 2008 5:24 PM