Lily Kwok's Chicken Curry

Recipe by English_Rose
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READY IN: 1hr 20mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the oil in a heavy-based pan and cook the chopped onion for a few minutes over a high heat.
  • Add the ginger, garlic and red chilli.
  • Stir for 30 seconds then reduce the heat to very low. Cook for 15 minutes, stirring from time to time, making sure nothing browns or burns.
  • Add the turmeric, cumin, coriander, curry powder and chilli powder and cook very gently for a further 5 minutes.
  • Don't burn the spices or the sauce will taste acrid; sprinkle on a few drops of water if you're worried.
  • Remove from the heat and cool a little.
  • Put the water in a food processor or blender and add the contents of the pan. Whiz until very smooth. Add the two flours and blend again.
  • Put the puréed mixture back into the pan and cook for 20-30 minutes (the longer the better) over a very low heat, stirring occasionally.
  • You can add a little hot water if it starts to catch on the pan, but the idea is to gently "fry" the sauce so that it darkens in colour to an orangey brown.
  • Once you've achieved a thick paste, gradually stir in the stock and simmer until the sauce has cooked down.
  • For the chicken: season the cornstarch with salt and pepper. Toss the chicken strips in the cornstarch to coat.
  • Heat the oil in a frying pan and cook the chicken for a few minutes until it turns white.
  • Add the onions and peas and stir-fry for a few minutes. Add the curry sauce and heat until piping hot.
  • Serve with boiled white rice.
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