Chicken with curry sauce
By: Ching He-Huang From: Great Food Live
- Prep time:
- 35 mins
- Cook time:
- 15 mins
- Serves:
- 2
Ching He-Huang makes a simple spicy chicken supper from this full-flavoured curry
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Ingredients
For the chicken
- 400g Chicken breast
- 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 Carrots, diagonally sliced
- 150g broccoli florets
- 500ml chicken stock
- 2 Star anise
- 1 tsp Turmeric
- 1 tsp Madras curry powder
- pinch Chilli powder
- 1 tbsp brown sugar
- 1 tbsp cornflour
- 1 Spring onions, finely chopped, to garnish
- jasmine rice, to serve
Method
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.
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Latest Comment
i used garam masala instead of madras powder and it was the best curry i have ever tasted