Chicken With Curry Sauce
- Ready In:
- 50mins
- Ingredients:
- 22
- Serves:
-
2
ingredients
-
For the chicken
- 453.59 g boneless skinless chicken breast
- 2.46 ml sea salt
- 2.46 ml fresh ground white pepper
- 14.79 ml cornstarch
- 29.58 ml peanut oil
-
For the curry sauce
- 29.58 ml peanut oil
- 1 garlic clove, crushed
- 14.79 ml ginger, grated
- 1 green chili pepper, seeds removed and finely chopped
- 1 onion, sliced
- 1 carrot, diagonally sliced
- 141.74 g broccoli florets
- 473.19 ml chicken stock
- 2 star anise
- 4.92 ml ground turmeric
- 4.92 ml Madras curry powder
- 0.25 ml chili powder
- 14.79 ml brown sugar
- 14.79 ml cornstarch, blended with
- 29.58 ml cold water
- 1 scallion, finely chopped, to garnish
- jasmine rice, to serve
directions
- Cut the chicken into bite-size pieces, season with salt and freshly ground white pepper and dust with cornstarch.
- Heat a wok over a high heat, and add half of the peanut oil. Add the chicken and stir-fry for about 6 minutes, until golden brown. Remove and set aside.
- Rinse out and dry the wok, and heat the remaining oil. Add the garlic, ginger and chili and stir-fry for 40 seconds or so. Stir in the onion and stir-fry for a further 40 seconds.
- Tip in the carrot and broccoli florets and fry for 1 minute.
- Pour in the chicken stock, and add the star anise, turmeric, curry powder and brown sugar - bring to the boil.
- Mix the cornstarch and water together to make a smooth paste and stir into the curry sauce. Cook for 2-3 minutes, until thickened.
- Return the chicken to the sauce and cook for 3-4 minutes, until the chicken is warmed through. Garnish with scallion and serve with jasmine rice.
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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)