Covid-19 has changed our lives beyond recognition. Despite lockdown gently being lifted, we are a long way off from business as normal. If you are wary of eating food prepared outside the home, this is a tasty alternative to a classic Chinese curry.
Using common store cupboard ingredients, it is also gentle on the purse strings. You can of course use chicken breast if preferred, but I like the taste and texture of thighs, and at almost half the price I am converted. Alternatively try strips of beef or pork. And for a vegetarian version replace the meat with fleshy vegetables like squash, courgette and aubergine, using vegetable stock instead of chicken stock.
- 6 Boneless/Skinless Chicken Thighs
- 1 Large Onion
- 1 Large Clove Garlic
- 2 tsp Medium Curry Powder
- 1 tsp Turmeric
- 1/2 tsp Ground Ginger
- 1/2 tsp Granulated Sugar
- 400ml Chicken Stock
- 1 cup Garden Peas
- 2 tsp Cornflour
- 2 tbsp Vegetable Oil
Dice your chicken into bitesize pieces. Season with salt and pepper and coat in the cornflour. Cover and set aside until later.
Put 1 tbsp of vegetable oil into a wok or large frying pan and heat on a low to medium hob. Peel and dice the onion and garlic. In a small lidded jar, place the spices and shake until combined. Add the onion to the pan and allow to soften and turn opaque, approximately 4-6 minutes. While the onion soften prepare the stock. Add the garlic to the onions and heat for 1 minute, then stir in the spices. Pour in the stock and sugar, turn up the heat to high. Bring to a boil, lower the heat and simmer for 20 minutes, until the sauce has thickened and reduced by half.
Remove from the pan and blend the sauce until smooth.
Wipe the pan with kitchen towel and add 1 tbsp of vegetable oil. Fry the chicken on a medium to high heat until browned, approximately 10 minutes. Pour the sauce into the pan and shake in the peas, stir until combined and bubbling. If the sauce is a little thick add water to loosen. Simmer for 5 minutes and then serve with a choice of rice or noodles.