Chinese Chicken Curry

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Ingredients :
  • 400 g Diced Chicken Breast
  • 100 g Fresh peas
  • 30 g of Butter
  • 30 g of Plain Flour
  • 2 tablespoons of Coconut Yogurt
  • 400 ml chicken stock (Made with 1 chicken stock cube)
  • 1 tablespoon of Soy sauce
  • 1 tablespoon of Oyster sauce
  • 1 Brown onion (Chopped)
  • 1 teaspoon of Lazy Garlic
  • 2 teaspoons of hot curry powder
  • 1/2 teaspoon of Ginger Paste
  • Pinch of chilli flakes
  • 1 teaspoon of Chinese Five Spice
  • 1 Star anise
  • 1/2 teaspoon of Ground cumin 




Method : 
  • Cook the Onion , Garlic and Chilli flakes in the melted butter until soft.
  • In a jug make up 400 ml of Chicken stock using 1 Chicken Stock Cube.
  • Add the Soy sauce & Oyster sauce to the stock and mix well.
  • In a small bowl , mix together the Flour , Curry Powder , Five Spice & Cumin.
  • When the onions are soft add the flour and spice's to the pan and mix together with a fork to form a roux.
  • Add the Chicken stock and the Star Anise to the pan , then bring to the boil and simmer for 10 minutes so that the sauce can thicken and all of the flavour has a chance to develop.
  • Dice up the two chicken breasts
  • Fry off the chicken in a pan with a splash of olive oil.
  • Add the peas to the pan
  • Cover and cook for 10 - 15 minutes , or until the chicken is cooked and juicy.
  • Remove the lid and add the curry sauce.
  • Mix together and cook for a further 20 minutes , or until the chicken is cooked through. 



' Remember to remove the Star Anise before adding the sauce to the chicken & Peas... Serve with rice or Chips '




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