Chicken with curry sauce

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.

Comments                        add a comment

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

Ingredients

For the chicken

400g chicken breasts, boneless, without skin
1/2 tsp sea salt and freshly ground white pepper
1 tbsp cornflour
2 tbsp groundnut oil

For the curry sauce

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

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