CHINESE CHICKEN CURRY

CHINESE CHICKEN CURRY

560g skinless chicken breasts, cut into chunks

1 onion, diced

2 Tbsp Avo oil

1 garlic clove, crushed

2 Tsp curry powder

1 Tsp turmeric

½ Tsp ground ginger

pinch sweetener

400ml chicken stock

1 Tsp Brags Amino Soya Sauce

Handful Chopped Broccoli

Cauliflower Rice to Serve

 

DIRECTIONS:

Toss the chicken pieces in with season mix. Set them aside.

Fry the onion in half of the oil in a wok on a low to medium heat, until it softens – about 5-6 minutes – then add the garlic and cook for a minute. Stir in the spices and sweetener and cook for another minute, then add the stock and soy sauce, bring to a simmer, and cook for 20 minutes. Tip everything into a blender and blitz until smooth.

Wipe out the pan and fry the chicken in the remaining oil until it is browned all over. Tip the sauce back into the pan and bring everything to a simmer, stir in the broccoli and cook for 5 minutes. Add a little water if you need to thin the sauce. Serve with cauliflower.


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