Chinese Chicken Curry
Turn your take-away into a fake-away with a healthier version of a Chinese chicken curry. This flavoursome dish is perfect for the whole family.
Course: Dinner, Main
Servings
8
servingsTotal time
35
minutesIngredients
1 tbsp oil
1 large onion, diced
2 apples, peeled and chopped
2 garlic cloves, diced
2 tbsp plain flour
2 tbsp curry powder, mild or medium
800 ml /3.25 cups stock (chicken or vegetable)
2 tbsp soy sauce
500 g /17.5oz chicken breast, diced
2 medium potatoes, peeled and chopped
2 large carrots, sliced
1 tin chickpeas, drained
100 g /1 cup frozen peas
Directions
- Heat the oil in a large frying pan or saucepan on the hob and add the onion. Gently fry for a couple of minutes until the onion starts to soften.
- Add the apple and garlic and continue to fry for another minute.
- Add the flour and curry powder and stir in quickly, frying for a final minute.
- Add the stock and soy sauce, bring to the boil and then simmer for 10 minutes.
- Remove from the heat and blitz the sauce until smooth. You can do this in the pan with a hand blender or transfer to a stand blender.
- Once the sauce has been blitzed, add the chicken, potatoes and carrots. Simmer on a medium heat for approximately 12 minutes until the chicken and vegetables are fully cooked.
- Add the chickpeas and frozen peas and cook for another 2-3 minutes.
- Serve with boiled rice.
