This is a delicious and authentic Chinese curry. It is packed full of veg and tastes as good as anything you might find in your local takeout. I would challenge you not to say this was absolutely delicious 🙂
Wot u need
Three medium chicken breasts (thinly sliced)
Low calorie cooking spray
1 large onion cut into large petals
1 tsp garlic paste
1 tsp ginger paste
1 tsp chilli powder
8 spring onions finely chopped
2 medium carrots roughly chopped
250g long stemmed broccoli, trimmed
500mls chicken stock (boiling)
1 good tsp cornflour mixed with three tbsp cold water
1 tsp turmeric
2 star anise
2 tsp madras curry powder
Wot u do
Heat the pan to a medium heat and spray the chicken and brown for five mins. Add the veg, garlic, ginger and chilli. Mix and cook for five mins till everything is coated and unctuous! Add the stock, cornflour, turmeric, star anise and curry powder, mix, bring to the boil, cover and simmer for 25 mins.
Serves two plus enough for lunch for one the next day!
Top tip: I use a shallow cast iron pan for this dish. It holds the liquid well and really brings out the flavour of the dish.