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Chicken curry plated in a white ceramic bowl

Chinese chicken curry

A mild, glossy takeaway-style Chinese chicken curry with tender chicken and peas.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Chinese
Calories: 188
Ingredients Method Notes

Ingredients
  

  • 2 chicken breasts, diced
  • 1 onion, sliced
  • 1 tbsp vegetable oil
  • 2 tbsp mild curry powder
  • 1 tsp turmeric
  • 1 tbsp cornflour
  • 400 ml chicken stock
  • 1 tsp soy sauce
  • 1 tsp sugar
  • 100 g frozen peas

Method
 

  1. Fry the chicken in the oil until browned, then set aside.
  2. Soften the onion in the same pan for 5 minutes.
  3. Stir in the curry powder and turmeric and cook for a minute.
  4. Mix the cornflour with a splash of stock, add all the stock, soy and sugar and simmer until thick.
  5. Return the chicken with the peas and simmer for 5 minutes. Serve with rice.

Notes

Nutrition figures are an estimate worked out from the ingredient list. Values will shift with brands, cuts and how much frying oil is taken up.