Chinese Chicken Curry

Name: Chinese Chicken Curry
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 400 g skinless chicken thigh fillets, diced into bite-sized pieces; 2 tbsp cornflour; Freshly ground black pepper; 1 tbsp vegetable (rapeseed oil); 1 onion, finely chopped; 2 cloves garlic, finely chopped, grated or crushed; 2 tsp curry powder (mild, medium or hot); 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp sugar; 300 ml reduced salt chicken stock; 1 tbsp reduced salt soy sauce; 1 tbsp vegetable (rapeseed) oil; 150 g mushrooms, sliced; 150 g frozen peas; 600 g cooked brown rice; Green salad

Inspired by a takeaway favourite, this chicken curry combines colourful vegetables with a rich savoury sauce and fragrant spices. Gentle warmth and familiar flavours make it a delicious homemade alternative that's perfect served with rice.

Serves

Prep Time

Cook Time

2 of your 5-a-day

Low Saturated Fat

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Ingredients

Adjust servings before adding ingredients to your shopping list. Cooking times are a guide and may need to be adjusted if you change the serving size.

Chicken

400 g skinless chicken thigh fillets, diced into bite-sized pieces
2 tbsp cornflour
Freshly ground black pepper

Curry sauce

1 tbsp vegetable (rapeseed oil)
1 onion, finely chopped
2 cloves garlic, finely chopped, grated or crushed
2 tsp curry powder (mild, medium or hot)
1 tsp ground cumin
1 tsp ground coriander
1 tsp sugar
300 ml reduced salt chicken stock
1 tbsp reduced salt soy sauce

Finishing touches

1 tbsp vegetable (rapeseed) oil
150 g mushrooms, sliced
150 g frozen peas

To serve

600 g cooked brown rice
Green salad

Method

Follow the steps on page or open the guided cooking mode

Prepare the chicken. Toss the chicken in the cornflour and season with freshly ground black pepper. Set aside.
Prepare the curry sauce
Heat the tablespoon of oil in a pan over a low to medium heat, add the onion and cook for gently for 6-8 minutes until softened and just turning golden.
Add the garlic and cook for 1 minute, then stir in the curry powder, cumin, coriander and sugar and cook for a further minute, stirring.
Pour in the stock and soy sauce, bring to a simmer and cook, uncovered, for 20 minutes until the sauce thickens.
Take off the heat and allow to cool a few minutes before transferring to a blender, food processor or bowl if using a handheld blender and blitzing until smooth.
Final touches
Wipe out the pan and heat the other tablespoon of oil, then add the coated chicken, cook for about around 4-5minutes, until browned all over.
Add the mushrooms and cook for another 6-8 minutes, stiring frequently.
Finally, pour over the curry sauce and bring to a simmer. Add the frozen peas, stir everything well and cook for another 6-8 minutes or until the chicken is cooked through, adding a little water if needed to loosen the sauce

The chicken is cooked through when it is no longer pink in the centre and the juices run clear.

Serve with wholegrain rice and a mixed green leaf salad.

SMART notes & tips

Got some broccoli, mangetout or baby corn to use up? They work beautifully here.
Don't have chicken? Tofu or chickpeas are lovely alternatives.

Nutrition per serving

Nutrient	Amount	% RI
Energy	1,964 kJ / 465 kcal	23%
Total Fat	8.8 g	13%
Saturated Fat	0.9 g	5%
Sugars	17.0 g	19%
Fibre	5.9 g	20%
Protein	32.0 g	64%
Salt	1.5 g	25%

%RI: Recommended Intake (RI) values are based on the daily needs of an average adult consuming 8400kJ/2000kcal. Fibre recommendations are based on the UK guideline intake of 30g fibre per day.

Ratings & Reviews

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