Chinese Chicken Curry

By Kitchen Sanctuary

Ingredients

3 large chicken breasts ((about 525g altogether), sliced into strips)
1 tbsp cornflour ((cornstarch in USA))
1 tbsp light soy sauce
1/4 tsp white pepper
2 tbsp oil
1 large onion (peeled and sliced into chunky strips)
2 minced cloves garlic
2 tbsp mild curry powder (- go medium or hot if you like it hotter)
1/2 tsp Chinese five spice
1 tsp turmeric
1 tsp sugar
1/2 tsp salt
480 ml (2 cups) chicken stock
100 g (3/4 cup) frozen peas (I like to use petit pois, as they're smaller and sweeter and cook more quickly)
60 ml (1/4 cup) full-fat milk
1 tbsp cornflour (cornstarch in USA), mixed with 2 tbsp cold water
egg fried rice
prawn crackers

Prep Time10mins
Cook Time20mins
Servings4

Instructions

Toss the chicken with the cornflour, light soy sauce and white pepper in a bowl, until the chicken is evenly coated.

Heat the oil in a large frying pan over a medium-high heat.

Add the chicken and cook, stirring occasionally, for 5 minutes, until very lightly browned.

Add the sliced onion and cook, stirring occasionally, for 2 minutes.

Add the garlic, curry powder, Chinese five spice, turmeric, sugar and salt. Fry, stirring often for 2 minutes.

Stir in the stock, bring to the boil and simmer for 5 minutes.

Stir in the peas and cook for 2-3 minutes, until cooked through. Then stir in the milk.

If you'd like to thicken the curry, ensure the sauce is simmering and pour in the cornflour slurry slowly, stirring all the time, until the sauce thickens.

Serve with egg fried rice and prawn crackers