Chicken With Curry Sauce

A simple spicy chicken supper is also a full-flavoured curry.

• Ready In: 50 mins
• Serves: 2

Ingredients

• For the chicken

• 1  lb boneless skinless chicken breast
• 1⁄2 teaspoon sea salt
• 1⁄2 teaspoon fresh ground white pepper
• 1  tablespoon cornstarch
• 2  tablespoons  peanut oil

• For the curry sauce

• 2  tablespoons  peanut oil
• 1  garlic clove, crushed
• 1  tablespoon ginger, grated
• 1  green chili pepper, seeds removed and finely chopped
• 1  onion, sliced
• 1  carrot, diagonally sliced
• 5  ounces broccoli florets
• 1  pint  chicken stock
• 2  star anise
• 1  teaspoon ground turmeric
• 1  teaspoon Madras curry powder
• 1  pinch chili powder
• 1  tablespoon brown sugar
• 1  tablespoon cornstarch, blended with
• 2  tablespoons cold water
• 1  scallion, finely chopped, to garnish
•  jasmine rice, to serve

Directions

1. Cut the chicken into bite-size pieces, season with salt and freshly ground white pepper and dust with cornstarch.
2. 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.
3. 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.
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 cornstarch 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 scallion and serve with jasmine rice.