Chinese Chicken Curry

  • 21 Aug - 27 Aug, 2021
  • Mag The Weekly
  • Cookery

Ingredients

· 250 g rice

· 500 g chicken thighs

· 3 tablespoons soy sauce

· 1 tablespoon cornflour

· 1 teaspoon Chinese five-spice powder

· 1 tablespoon vegetable oil

· 2 onions

· 1 tablespoon ginger

· 1 tablespoon garlic

· 3 tablespoons curry powder

· 600 ml chicken stock

· 200 g pineapple chunks

· 225 g tin water chestnuts

· 2 mixed peppers

Method

Cook the rice according to the packet instructions and keep warm. Mix together the chicken with the soy sauce, cornflour and Chinese five-spice. Toss to coat evenly. Heat the oil in a frying pan and add the onions. Stir-fry over a medium heat for eight minutes, or until softened and lightly browned. Stir in the ginger, garlic and curry powder and stir for two minutes. Add the coated chicken and stock and simmer for 15 minutes. Add pineapple, water chestnuts and peppers. Cook for five minutes or until the peppers are tender and the curry has thickened. Serve in warmed bowls, ladled over the rice.

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