Easy Chinese chicken curry
Tender chicken thigh pieces are coated in five-spice and simmered in a fragrant curry sauce with sweet pineapple chunks. The sweet and savoury sauce pairs wonderfully with fluffy basmati rice. It is a comforting, takeaway-style dinner that is quick and easy to make at home.
Ingredients
- Soy Sauce45 ml
- Vegetable oil15 ml
- Chicken stock200 ml
Instructions
5 steps- 1
Cook the rice according to the packet instructions and keep warm.
- 2
Mix together the chicken with the soy sauce, cornflour and Chinese five-spice. Toss to coat evenly.
- 3
Heat the oil in a wide, non-stick wok or frying pan and add the onions. Stir-fry over a medium heat for 6-8 minutes, or until softened and lightly browned.
- 4
Stir in the ginger, garlic and curry powder and stir for 1-2 minutes. Add the coated chicken and stock and simmer for 12-15 minutes. Add the pineapple, water chestnuts and peppers. Cook for 5-6 minutes or until the peppers are just tender and the curry has thickened.
- 5
Serve in warmed bowls, ladled over the rice.
Nutrition
1 serving ≈ 400 g
Nutrition values are estimates. - means data is unavailable.
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