Chicken With Curry Sauce

Total Time: 50 mins Preparation Time: 35 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 1 lb boneless skinless chicken breast
• 1/2 teaspoon sea salt
• 1/2 teaspoon fresh ground pepper
• 1 tablespoon cornstarch
• 2 tablespoons peanut oil
• 2 tablespoons peanut oil
• 1 garlic clove, crushed
• 1 tablespoon ginger, grated
• 1 green chili pepper, seeds removed and finely chopped
• 1 onion, sliced
• 1 carrot, diagonally sliced
• 5 ounces broccoli florets
• 1 pint chicken stock
• 2 star anise
• 1 teaspoon ground turmeric
• 1 teaspoon madras curry powder
• 1 pinch chili powder
• 1 tablespoon brown sugar
• 1 tablespoon cornstarch, blended with
• 2 tablespoons cold water
• 1 scallion, finely chopped, to garnish
• jasmine rice, to serve

Recipe

• 1 cut the chicken into bite-size pieces, season with salt and freshly ground pepper and dust with cornstarch.
• 2 heat a wok over a high heat, and add half of the peanut oil. add the chicken and stir-fry for about 6 minutes, until golden brown. remove and set aside.
• 3 rinse out and dry the wok, and heat the remaining oil. add the garlic, ginger and chili and stir-fry for 40 seconds or so. stir in the onion and stir-fry for a further 40 seconds.
• 4 tip in the carrot and broccoli florets and fry for 1 minute.
• 5 pour in the chicken stock, and add the star anise, turmeric, curry powder and brown sugar - bring to the boil.
• 6 mix the cornstarch and water together to make a smooth paste and stir into the curry sauce. cook for 2-3 minutes, until thickened.
• 7 return the chicken to the sauce and cook for 3-4 minutes, until the chicken is warmed through. garnish with scallion and serve with jasmine rice.