Homemade Chinese Chicken Curry with Spices
Ingredients
- 2 tbsp vegetable oil
- 600g chicken thigh fillets cut into bite size pieces
- 1 medium onion, sliced approx 1cm thick
- 1 tbsp finely chopped ginger
- 1-2 green chillies, deseeded and chopped
- 1 tbsp finely chopped garlic
- 1 heaped tbsp medium curry powder
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 450ml chicken stock
- 2 tbsp cornflour mixed with 2 tbsp cold water
- 1 cup frozen peas
- 2 tsp soy sauce
- Salt & pepper
Preparation
Heat your wok up high and add the oil, ginger and chilli and stir fry for 2 mins, then stir in the garlic for a minute before adding the chicken and stir frying for around five minutes until all the chicken pieces are sealed.
Add the onion and stir fry for a couple of mins, before adding the spices and stir in well for two mins.
Stir in the stock and bring up to a simmer, stir in the cornflour mixture, peas and soy sauce and cover simmer on low for ten mins.
Season to taste
