Cook our easy, healthy chicken curry in just 15 minutes. Serve this replica of your favourite takeaway dish with fluffy rice for a wholesome family meal
Prep:15 mins
Serves 4
4 skinless chicken breasts, cut into chunks (or use thighs or drumsticks)2 tsp cornflour1 onion, diced2 tbsp rapeseed oil1 garlic clove, crushed2 tsp curry powder1 tsp turmeric½ tsp ground gingerpinch sugar400ml chicken stock1 tsp soy saucehandful frozen peasrice to serve
STEP 1Toss the chicken pieces in the cornflour and season well. Set them aside.STEP 2Fry the onion in half of the oil in a wok on a low to medium heat, until it softens – about 5-6 minutes – then add the garlic and cook for a minute. Stir in the spices and sugar and cook for another minute, then add the stock and soy sauce, bring to a simmer and cook for 20 minutes. Tip everything into a blender and blitz until smooth.STEP 3Wipe out the pan and fry the chicken in the remaining oil until it is browned all over. Tip the sauce back into the pan and bring everything to a simmer, stir in the peas and cook for 5 minutes. Add a little water if you need to thin the sauce. Serve with rice.
