+ Ingredients:
- 4 skinless chicken bosoms, cut into lumps (or use thighs or drumsticks)
- 2 tsp corn flour
- 1 onion, diced
- 2 tbsp rapeseed oil
- 1 garlic clove, squashed
- 2 tsp curry powder
- 1 tsp turmeric
- ½ tsp ground ginger
- squeeze sugar
- 400ml chicken stock
- 1 tsp soy sauce
- modest bunch frozen peas
- rice to serve
+ Technique:
- Stage 1
Throw the chicken pieces in the corn flour and season well. Put them away.
- Stage 2
Fry the onion in portion of the oil in a wok on a low to medium hotness, until it relax - around 5-6 minutes - then, at that point, add the garlic and cook briefly. Mix in the flavors and sugar and cook for one more moment, then, at that point, add the stock and soy sauce, bring to a stew and cook for 20 minutes. Tip everything into a blender and barrage until smooth.
- Stage 3
Clear out the skillet and fry the chicken in the leftover oil until it is cooked everywhere. Tip the sauce once again into the skillet and carry everything to a stew, mix in the peas and cook for 5 minutes. Add a little water assuming you really want to thin the sauce. Present with rice.