Chinese Chicken Curry

19 Feb 2024


4 chicken breasts, cut into chunks

400ml chicken stock

2 tsp curry powder

1 tsp tumeric

1/2 tsp ground ginger

1 garlic clove, crushed

2 tbsp rapeseed oil

1 onion, diced

2 tsp cornflour

1 tsp soy sauce

Handful frozen peas

Pinch of sugar

Rice to serve


  1. Season the chicken and toss in cornflour.
  2. Heat 1 tbsp rapeseed oil in a wok and fry the onion on a medium heat until soft, then add the garlic and cook through for 1 minute.
  3. Mix through the spices and sugar, cooking for a further minute before adding the soy sauce and stock. Bring to a simmer and cook for around 20 mins.
  4. Put the mixture into a blender or food processor and blitz until smooth.
  5. Wipe down the pan and fry the chicken in 1 tbsp rapeseed oil.
  6. Tip the sauce back into the pan, stir in the peas and cook through for around 5 mins.
  7. Add a little water if the sauce is too thick and serve with rice.