Chinese Chicken Curry
10m
prep time
45m
total time
Easy
level
14
ingredients
You will need a blender for this recipe. Cook our easy, healthy chicken curry in just 15 minutes. Serve this replica of your favourite takeaway dish with fluffy rice for a wholesome family meal.
Method
Based on 4 servings, adjust as needed.
Step 1
Toss the chicken pieces in the cornflour and season well. Set them aside.
Step 2
Fry the onion in half of the oil in a wok on a low to medium heat, until it softens – about 5-6 minutes – then add the garlic and cook for a minute. Stir in the spices and sugar and cook for another minute. Then add the stock and soy sauce, bring to a simmer and cook for 20 minutes. Tip everything into a blender and blitz until smooth.
Step 3
Wipe out the pan and fry the chicken in the remaining oil until it is browned all over. Tip the sauce back into the pan and bring everything to a simmer. Stir in the peas and cook for 5 minutes. Add a little water if you need to thin the sauce. Serve with rice.
- Ingredients
- Based on 4 servings
-
640g Skinless Chicken Breasts, cut into chunks 1 x Sainsbury's 640g British Fresh Skinless & Boneless Chicken Breast Fillets -
2 tsp Cornflour 1 x Sainsbury's Cornflour 500g -
2 tbsp Vegetable Oil 1 x Sainsbury's Vegetable Oil 1L -
400ml Chicken Stock 1 x Sainsbury's Stock Cubes, Chicken 10x10g -
2 Garlic Cloves, peeled and crushed 1 x Sainsbury's Garlic -
1 tsp Turmeric 1 x Sainsbury's Turmeric 48g -
0.5 tsp Sugar, any sugar will work 1 x Sainsbury's White Caster Sugar 500g -
1 tsp Soy Sauce 1 x Sainsbury's Dark Soy Sauce 150ml -
1 Onion, diced 1 x Sainsbury's Onions Loose -
2 tsp Mild Curry Powder 1 x Sainsbury's Mild Curry Powder, Inspired to Cook 79g -
0.5 tsp Ground Ginger 1 x Sainsbury's Ground Ginger 38g -
200g Frozen Peas 1 x Sainsbury's Petits Pois 910g -
2 Rice, to serve 2 x Ben's Original Classic Long Grain Microwave Rice 220g -
Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g
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