Chinese Chicken Curry Recipe from Eva Pau's Asian Kitchen Episode 5

Ingredients

Serves 2

  • 400g boneless, skinless raw thigh chicken meat (or breast)
  • 1 carrot fine slices
  • 1 onion medium slices
  • 30g frozen peas
  • 1 tbsp madras curry powder
  • ½ tsp ground ginger
  • ½ tsp five spice powder
  • ½ tsp turmeric
  • 300ml chicken stock
  • 2 tsp potato starch/ corn flour mixed with 3 tbsp cold water
  • 1/2 tsp salt
  • 1 tsp sugar
  • Fresh coriander (optional garnish)
  • Fresh red chillies ( options garnish)

Marinade for chicken:

Method

  1. Marinade the chicken. In a bowl, add the chicken and all the marinade ingredients, Mix and set aside.
  2. Prepare the spices. In a bowl add the curry powder, ginger, five spice and turmeric. Mix well and set aside.
  3. Into a hot wok/pan, add 2 tbsp of oil, stir fry the onion and carrots for 3 to 4 mins. Then add the chicken, stir fry for a further 3 minutes. Sprinkle with the spice mix and stir fry for 2 minutes until you smell the aroma of the spices.
  4. Pour the stock into the pan along with the peas and let it simmer for 2 to 3 minutes. Season with salt and sugar.
  5. To thicken the sauce, add the premixed cornstarch / water mixture to thicken it to the consistency that you like. Garnish with some coriander and red chillies. Ready to serve with some rice.