Chinese Takeaway Chicken Curry Sauce with Rice
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Ingredients
- 500 g chicken thigh fillets, diced
- 1 onion, sliced
- 2 tbsp mild curry powder
- 400 ml chicken stock
- 1 tbsp cornflour
- 1 tsp caster sugar
- 500 g steamed jasmine rice
- 2 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 413 kcal
- Protein
- 29.2 g
- Carbohydrate
- 41.9 g
- of which sugars
- 3.6 g
- Fat
- 13.3 g
- of which saturates
- 2.8 g
- Fibre
- 2.1 g
- Salt
- 1.03 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the groundnut oil in a wok and stir-fry the chicken for 4 minutes, until golden, then lift out.
- 2
Add the onion to the wok and fry for 4 minutes, until softened.
- 3
Stir in the mild curry powder and fry for 1 minute until fragrant.
- 4
Pour in the chicken stock and caster sugar, and bring to a simmer.
- 5
Mix the cornflour with a tablespoon of cold water, stir in, and simmer for 3 minutes until thickened.
- 6
Return the chicken to the wok and simmer for 5 minutes, until cooked through with no pink remaining.
- 7
Serve over the steamed jasmine rice.
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