 |
Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 2 |
|
A simple spicy chicken supper is also a full-flavoured curry. Ingredients:
1 lb boneless skinless chicken breast |
1/2 teaspoon sea salt |
1/2 teaspoon fresh ground white pepper |
1 tablespoon cornstarch |
2 tablespoons peanut oil |
2 tablespoons peanut oil |
1 garlic clove, crushed |
1 tablespoon ginger, grated |
1 green chili pepper, seeds removed and finely chopped |
1 onion, sliced |
1 carrot, diagonally sliced |
5 ounces broccoli florets |
1 pint chicken stock |
2 star anise |
1 teaspoon ground turmeric |
1 teaspoon madras curry powder |
1 pinch chili powder |
1 tablespoon brown sugar |
1 tablespoon cornstarch, blended with |
2 tablespoons cold water |
1 scallion, finely chopped, to garnish |
jasmine rice, to serve |
Directions:
1. Cut the chicken into bite-size pieces, season with salt and freshly ground white pepper and dust with cornstarch.
2. Heat a wok over a high heat, and add half of the peanut oil. Add the chicken and stir-fry for about 6 minutes, until golden brown. Remove and set aside.
3. Rinse out and dry the wok, and heat the remaining oil. Add the garlic, ginger and chili and stir-fry for 40 seconds or so. Stir in the onion and stir-fry for a further 40 seconds.
4. Tip in the carrot and broccoli florets and fry for 1 minute.
5. Pour in the chicken stock, and add the star anise, turmeric, curry powder and brown sugar - bring to the boil.
6. Mix the cornstarch and water together to make a smooth paste and stir into the curry sauce. Cook for 2-3 minutes, until thickened.
7. Return the chicken to the sauce and cook for 3-4 minutes, until the chicken is warmed through. Garnish with scallion and serve with jasmine rice.
|
|