Скачать или смотреть Chinese Chicken Curry

This takeaway-style Chinese chicken curry is mild but super-tasty with a hint of Chinese five spice.

Ingredients

Chicken
3 large chicken breasts (about 525g altogether), sliced into strips
1 tbsp cornflour (cornstarch in USA)
1 tbsp light soy sauce
¼ tsp white pepper
2 tbsp oil
Curry Sauce
1 large onion peeled and sliced into chunky strips
2 minced cloves garlic
2 tbsp mild curry powder – go medium or hot if you like it hotter
½ tsp Chinese five spice
1 tsp turmeric
1 tsp sugar
½ tsp salt
480 ml (2 cups) chicken stock
100 g (3/4 cup) frozen peas I like to use petit pois, as they're smaller and sweeter and cook more quickly
60 ml (1/4 cup) full-fat milk

Instructions
✅Toss the chicken with the cornflour, light soy sauce and white pepper in a bowl, until the chicken is evenly coated.
✅Heat the oil in a large frying pan over a medium-high heat.
✅Add the chicken and cook, stirring occasionally, for 5 minutes, until very lightly browned.
✅Add the sliced onion and cook, stirring occasionally, for 2 minutes.
✅Add the garlic, curry powder, Chinese five spice, turmeric, sugar and salt. Fry, stirring often for 2 minutes.
✅Stir in the stock, bring to the boil and simmer for 5 minutes.
✅Stir in the peas and cook for 2-3 minutes, until cooked through. Then stir in the milk.