(Easy) Chicken Curry

Note: the heat of this dish is very much down to the curry powder you’re using. When I have people over, I don't overdo it and I use a mild curry powder. Instead, when I make it for myself I like to use this spicy curry powder.  

Ingredients

Serves 4

2 skinless chicken breasts (4 halves), cut into chunks

2 teaspoons cornstarch (or cornmeal)

1 medium onion, finely chopped

2 tablespoons vegetable oil

1 garlic clove, minced

2 teaspoons curry powder (I used mild curry powder)

1 teaspoon ground turmeric

½ teaspoon ground ginger

Pinch of sugar

1 ½ cups chicken stock

1 teaspoon low-sodium soy sauce

½ cup frozen peas

Steamed rice to serve

Directions

In a shallow bowl (or Ziploc bag) toss chicken chunks with cornstarch. Set aside.

Heat 1 tablespoon of oil in a large skillet (or wok if you have it) over medium-high heat. Add onions and sauté for 5 to 6 minutes, until translucent. Add garlic and sauté for 1 further minute, until fragrant. Add spices and sugar and sautè for 1 minute.

Add chicken stock and soy sauce, bring to a simmer and cook for 20 minutes.

Pour sauce in a blender and pulse until smooth. Set aside.

Wipe out the skillet and heat the remaining tablespoon of oil over medium-high heat. Add chicken chunks and sautè until browned, about 5 to 6 minutes.

Add the sauce and bring to a simmer. Add frozen peas and cook for 8 to 10 minutes, until the chicken is cooked through and the sauce has thickened. If the sauce gets too thick, add water 1 teaspoon at a time, until desired consistency.

Serve immediately with rice on the side.