Serve with basmati or egg fried rice and prawn. Throw in the onions and stir fry for 2 minutes.

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Add salt and sugar to taste.

Chinese chicken curry recipe. Stir-fry over a medium heat for 68 minutes or until softened and lightly browned. Ingredients 1 x pot of JD Seasonings Chinese Chicken Curry 3 x chicken breast all fat removed 2 x onion roughly chopped 1 x carrot peeled and diced 1 x courgette roughly chopped 1 x green pepper deseeded and roughly chopped Handful of frozen peas 1 and a 12 tbsp soy sauce 1 and a 12 tbsp. After about 10 mins add the chicken and cornflour 1tbsp cornflour2tbsp water to thicken.

Add the scallions garlic chile pepper and ginger and cook stirring occasionally until very fragrant about 2. Heat a wok over a high heat when it shimmers add the cooking oil. Simmer for approx 30 minutes.

Turn the heat on and cook with medium-low heat stir continuously until the sauce start to get thicken. Heat some oil in the same pan and cook. Remove the chicken from the pan.

Add the curry powder and five-spice and whisk to combine. Heat the oil in a wide non-stick wok or frying pan and add the onions. If cooking in small batches.

After a few minutes add the chicken stock tumeric curry powder star anaise and brown sugar. Whisk well to dissolve all ingredients evenly. Place the cooked chicken in a bowl and cover it with foil while you cook multiple batches.

Heat 1 tablespoon of vegetable oil in a large saucepan over moderately high heat. In a medium pot add chicken stock turmeric curry powder Chinese five spices chilli powder corn starch plain flour. Stir in the ginger garlic and curry.

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