Chinese chicken curry

• skinless chicken fillet↗4

  cut into cubes (thighs or drumsticks can be used)

• cornstarch2 tsp tsp
• onion↗1

  diced

• rapeseed oil↗2 tbsp tbsp
• garlic clove↗1

  minced

• curry powder↗2 tsp tsp
• turmeric↗1 tsp tsp
• ground ginger↗½ tsp tsp
• sugar↗pinch
• chicken stock↗400ml ml
• soy sauce↗1 tsp tsp
• frozen peas↗handful
• rice↗

  for serving

Step-by-step instructions

1. 1

   Coat the chicken pieces in cornstarch and season well. Set them aside.

2. 2

   Stir‑fry the onion in half the oil in a wok over low‑medium heat until soft – about 5‑6 minutes – then add the garlic and cook for another minute. Add the spices and sugar, cook for another minute, then pour in the stock and soy sauce, bring to a boil and simmer for 20 minutes. Transfer everything to a blender and blend to a smooth puree.

3. 3

   Wipe the pan clean and stir‑fry the chicken in the remaining oil until browned on all sides. Return the sauce to the pan and bring to a boil, add the peas and cook for 5 minutes. If needed, add a little water to thin the sauce. Serve with rice.