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Chinese chicken curry

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Ingredients

Adjust Servings:

	2 skinless chicken breasts, sliced into chunks
	1/2 tbsp cornflour
	1 tbsp vegetable oil
	1 white onion, finely diced
	1 tsp fresh root ginger, peeled and finely chopped
	2 garlic cloves, crushed
	1 heaped tbsp mild curry powder
	1 tsp Chinese five-spice
	500ml chicken stock
	1/2 tbsp light soy sauce (reduced salt)
	1/2 tsp light brown sugar
	1/2 tsp ground turmeric
	1 small carrot, peeled and cut into rings
	1/2 red pepper, deseeded and cut into chunks
	1/2 green pepper, deseeded and cut into chunks
	1 x 220g tin water chestnuts, drained
	TO SERVE
	150g wholegrain rice

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Chinese chicken curry

Name: Chinese chicken curry
Total time: 30 min
Yield: 2
Cuisine: Asian,Chinese
Ingredients: skinless chicken breasts, sliced into chunks: 2; cornflour: 1/2 tbsp; vegetable oil: 1 tbsp; white onion, finely diced: 1; fresh root ginger, peeled and finely chopped: 1 tsp; garlic cloves, crushed: 2; mild curry powder: 1 heaped tbsp; Chinese five-spice: 1 tsp; chicken stock: 500ml; light soy sauce (reduced salt): 1/2 tbsp; light brown sugar: 1/2 tsp; ground turmeric: 1/2 tsp; small carrot, peeled and cut into rings: 1; red pepper, deseeded and cut into chunks: 1/2; green pepper, deseeded and cut into chunks: 1/2; water chestnuts, drained: 1 x 220g tin; wholegrain rice: 150g

This is one of my favourite recipes to make. The yellow curry sauce mixes two different spice blends – curry powder and Chinese five-spice – and tastes a bit like a chip-shop curry sauce. It's a lot thicker and milder than most Indian curries and is lower in fat and calories, too! My healthier version uses lean chicken breasts and tinned water chestnuts which, if you've never had them before, taste like a cross between an asian pear and apple.

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Cuisine:

30 Mins
Serves 2
Easy

Ingredients

2 skinless chicken breasts, sliced into chunks
1/2 tbsp cornflour
1 tbsp vegetable oil
1 white onion, finely diced
1 tsp fresh root ginger, peeled and finely chopped
2 garlic cloves, crushed
1 heaped tbsp mild curry powder
1 tsp Chinese five-spice
500ml chicken stock
1/2 tbsp light soy sauce (reduced salt)
1/2 tsp light brown sugar
1/2 tsp ground turmeric
1 small carrot, peeled and cut into rings
1/2 red pepper, deseeded and cut into chunks
1/2 green pepper, deseeded and cut into chunks
1 x 220g tin water chestnuts, drained
TO SERVE
150g wholegrain rice

Directions

Add the chicken to a bowl and coat in the cornflour. Season and set aside.
Heat the oil in a large frying pan and brown the chicken over a medium heat for 3-4 minutes until golden all over. Remove with a slotted spoon and set aside.
Toss in the onions and sauté for 5 minutes or until softened and lightly coloured. Stir in the ginger, garlic, curry powder and Chinese five-spice and cook for 1–2 minutes or until fragrant.
Pour in the stock, light soy sauce, sugar and turmeric and bring to the boil. Turn the heat down and simmer, uncovered, for 8-10 minutes.
Meanwhile, add the rice to a pan of salted boiling water and cook according to pack instructions. Drain, if necessary, and keep warm.
Transfer the sauce to a blender and blitz until smooth. Pour back into the pan and add the carrots. Cover with a lid and cook for 5 minutes.
Add the chicken back to the pan with the peppers and water chestnuts and cook, uncovered, for 6 minutes or until the carrots are just tender, the chicken is cooked through and sauce has thickened.
Season to taste, adding more soy sauce if necessary, and divide between bowls. Serve with a mound of rice and some fresh greens on the side.