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
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

To serve:
Rice
Poppadoms

1. Place half of the cornflour in a bowl and season with salt and pepper. Add the chicken pieces and toss to coat.
2. 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.
3. 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.
4. Add the chicken stock, turmeric, curry powder, star anise and honey. Bring to the boil, then simmer for 10 minutes.
5. 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.
6. 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.