Chinese Chicken Curry

This spicy Chinese chicken curry is packed with healthy green beans and peppers. It is also a great meal for batch cooking or making ahead.

Course Curry, Main Course

Cuisine Chinese

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 171kcal

Author Corina Blum

Ingredients

200 g chicken breast meat sliced into strips
2 tablespoon cornflour
1 large onion diced
3 cloves garlic crushed
1 piece of ginger finely diced
1-2 chilli peppers sliced, depending on how hot you would like it to be
1 teaspoon turmeric
2 teaspoon curry powder
1.5 teaspoon Chinese five spice powder
1 carrot cut into strips
2 handfuls green beans
2 teaspoon sugar
600 ml chicken stock
Rice

Instructions

Coat the chicken in the cornflour.
Heat a little oil in a wok or frying pan. Fry the chicken for a couple of minutes until it is sealed on all sides. Take it out of the pan and set aside.
Add a litle more oil and gently fry the onions, garlic, ginger and chilli pepper for about 5 minutes. Then stir in the spices.
Cook for about a minute then add the carrots, sugar and stock. Return the chicken to the pan too. Simmer for about 20 minutes until the sauce has reduced and thickened. Give it a stir every so often and add any other vegetables after 10 minutes.
Serve with rice.

Video

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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