Chinese Chicken Curry

Chinese Chicken Curry – Craving the flavors of a popular Chinese chicken curry from your favourite takeaway? Good news! You can now recreate this beloved dish in your own kitchen.

Ingredients

For the sauce:

• 100g (3.5oz) of onion, chopped
• 150g (5.5oz) of zucchini (courgette), chopped
• 200g (7oz) of butternut squash, chopped
• 1 clove of garlic, crushed
• 1 teaspoon of grated ginger root
• 1.5 tablespoon of curry powder (I used hot or medium, depending on how hot you like it)
• 1 tablespoon of tomato paste
• 1 tablespoon of soy sauce (not dark)
• ¼ teaspoon of Chinese five spice
• 3 cups (720ml) of chicken stock
• spray oil

For the curry:

• 450g (1lb) of chicken breast, diced
• 1 small onion, chopped
• 1 green pepper, chopped
• ⅓ cup (80ml) of frozen peas

Instructions

1. Spray a frying pan over a medium high heat with spray oil
2. Add the onion, zucchini and butternut squash and fry for 2-3 mins to soften.
3. Add the garlic and ginger and fry for 1 more minute.
4. Add the curry powder, Chinese five spice, tomato paste and soy sauce and stir to coat.
5. Pour in the chicken stock, bring to a boil, then cover and simmer for 20 mins.
6. Add sauce to a blender and blend until smooth. Set aside.
7. Spray frying pan with spray oil, add chicken and fry for approx 5 mins until lightly browned. Remove and set aside.
8. Spray frying pan again with spray oil, add the onion and green pepper and fry for 2 mins.
9. Add back in chicken,  pour in the sauce, stir to coat, add peas, bring to a boil, then cover and simmer for about 5 mins, till chicken is cooked through.
10. Serve with your choice of sides.