Serves 2
2 tbsp cornflour
Salt and black pepper
2 chicken fillets, chopped into bite-sized pieces
2 tbsp vegetable oil
1 garlic clove, crushed
1 x 2cm piece of root ginger, peeled and grated
½ green chilli, deseeded and finely chopped
1 onion, chopped into chunks
1 green pepper, deseeded and chopped into chunks
2 carrots, peeled and chopped
250ml chicken stock
½ tsp turmeric
1 tsp hot curry powder
1 star anise
½ tbsp honey
150g frozen peas, defrosted in hot water for 30 seconds
2 tbsp cornflour
Salt and black pepper
2 chicken fillets, chopped into bite-sized pieces
2 tbsp vegetable oil
1 garlic clove, crushed
1 x 2cm piece of root ginger, peeled and grated
½ green chilli, deseeded and finely chopped
1 onion, chopped into chunks
1 green pepper, deseeded and chopped into chunks
2 carrots, peeled and chopped
250ml chicken stock
½ tsp turmeric
1 tsp hot curry powder
1 star anise
½ tbsp honey
150g frozen peas, defrosted in hot water for 30 seconds
- Place half of the cornflour in a bowl and season with salt and pepper. Add the chicken pieces and toss to coat.
- Heat half of the vegetable oil in a large pan or wok over a medium heat. Cook the chicken in batches until golden, then set aside on a plate lined with kitchen paper.
- Wipe the pan clean with kitchen paper, then add the remaining oil and place over a medium heat. Add the garlic, ginger, chilli, onion, pepper and carrots and cook for 4-5 minutes.
- Add the chicken stock, turmeric, curry powder, star anise and honey. Bring to the boil, then simmer for 10 minutes.
- In a cup, stir the remaining cornflour together with three tablespoons of water. Add this to the sauce along with the chicken pieces and simmer for 25-30 minutes. Stir in the peas.
- Serve the curry with rice and poppadoms.
Per Serving 561kcals, 24.7g fat (5.6g saturated), 39.7g carbs, 15.2g sugars, 45.5g protein, 8.9g fibre, 0.757g sodium
TOP TIP: For a vegetarian version, try replacing the chicken with tofu — or simply omit the chicken and add extra vegetables.