Curry chicken

Chris Klein
Curry chicken

Cook an straightforward, healthy curry with just 15 minutes preparation for a wholesome family meal. Serve with fluffy boiled rice

Nutrition and extra info

Nutrition: per serving (without having rice)

Components

Onions are endlessly versatile and an crucial ingredient in a great number of recipes. Native to Asia…

Rapeseed oil

If you want a light substitute to other cooking oils, rapeseed is a great choice and has…

Turmeric is a fragrant, vivid golden-yellow root that is most typically observed and employed dried and…

Honey and syrups created from concentrated fruit juice have been the earliest identified sweeteners. Nowadays,…

An Asian condiment and ingredient that comes in a range of of varieties ranging from light to…

Rice is a grain, the seed of a kind of grass, which is the most broadly grown and the most…

Toss the chicken pieces in the cornflour and season well. Set them aside.

Fry the onion in half of the oil in a wok on a lower to medium heat, until finally it softens – about five-six minutes – then include the garlic and cook for a minute. Stir in the spices and sugar and cook for another minute, then include the stock and soy sauce, carry to a simmer and cook for 20 minutes. Tip every little thing into a blender and blitz till smooth.

Wipe out the pan and fry the chicken in the remaining oil right up until it is browned all above. Tip the sauce back into the pan and bring every thing to a simmer, stir in the peas and cook for 5 minutes. Add a small water if you want to thin the sauce. Serve with rice.

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