Chicken With Curry Sauce

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READY IN: 50mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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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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