A fragrant and comforting curry dish that combines tender pieces of chicken with a smooth, aromatic sauce. This recipe features a blend of classic curry spices, including turmeric and ginger, balanced with subtle sweetness and umami from soy sauce. The sauce is blended until silky smooth and finished with bright green peas, creating a perfect companion for steamed rice. High in protein from the lean chicken breasts and low in fat thanks to minimal oil usage, this approachable version of curry is ideal for both weeknight dinners and casual entertaining.
Ingredients
- 4 skinless chicken breasts (or boneless thighs)
- 2 teaspoons of cornflour
- 1-2 diced onions
- 2 tablespoons of neutral oil
- 2 crushed garlic clove
- 2 teaspoons of curry powder
- 1 teaspoon turmeric
- ½ teaspoon of ground ginger
- 1 teaspoon of sugar
- 400ml of chicken stock
- 1 teaspoon of light soy sauce
- Handful frozen peas
- Cooked white rice
Steps
- Coat chicken pieces in cornflour and season generously. Set aside.
- Heat half the oil in a wok over low-medium heat. Cook onion until soft, about 5-6 minutes. Add garlic and cook for another minute.
- Add spices and sugar, cooking for 1 minute until fragrant. Pour in stock and soy sauce. Bring to a simmer and cook for 20 minutes.
- Transfer sauce mixture to a blender and blend until smooth.
- Clean the wok, then heat remaining oil. Brown the chicken pieces on all sides.
- Pour the blended sauce back into the wok with the chicken. Bring to a simmer, then add peas. Cook for 5 minutes, adding water if needed to reach desired consistency.
