Chinese Chicken Curry Dish
Ingredients
- 1-2 tbsp vegetable oil
- 600g chicken thigh fillets
- 1 medium onion
- 1 tbsp finely chopped ginger
- 1 green chilli (optional)
- 1 tbsp finely chopped garlic
- 3 tbsp madras curry powder
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 550ml chicken stock
- 2 tbsp cornflour mixed with 2 tbsp cold water
- 1 cup frozen peas
- 1 tbsp light soy sauce
- Salt to taste
Preparation
Heat your wok up high and add the oil, ginger, chilli and garlic; stir fry for 2 minutes, then stir in the onions and a pinch of salt and stir fry for another minute before adding the chicken.
Stir fry for 5 minutes until the chicken is sealed, then add the spices and stir in well for two minutes to cook off the spices.
Stir in the stock and bring to a medium simmer, then stir in the cornflour mixture and soy sauce; cover and simmer on medium low heat for ten minutes, then stir in the peas and simmer for another 6 or 7 minutes uncovered.
Season to taste.
Tips
If you want to use chicken breast, velvet the chicken first by adding 1 teaspoon of bicarbonate of soda to the chicken, mixing well, and leaving for 20-30 minutes before rinsing thoroughly with cold water and patting dry.
