Chinese Chicken Curry
Chinese-style chicken with ginger, chilli and pak choi with crunchy toasted cashews.
- 31 - 60 Minutes
- Medium
- Serves 2
Method
Ingredients
Ingredients
- 1 pouch Tilda Pure Basmati Rice
- 2 tbsp vegetable oil
- 1 large onion, sliced
- 5cm piece ginger root peeled and finely chopped
- 2 cloves garlic finely chopped
- 1 small red chili, finely chopped
- 2 tsp corn flour
- 1 tsp ground turmeric
- 1 tsp cumin seed
- 1 tsp ground coriander
- 2 cups chicken stock
- 4 chicken thighs
- 1 1/4 cups pak choi, shredded
- 1/4 cup toasted cashews
How to make Chinese Chicken Curry
-
Gently heat 1 tbsp oil in a large pan. Add the onion, ginger, garlic and chilli
-
Season and cook over a low heat for 4-5 minutes to soften. Add the flour and spices and stir well
-
Remove from the heat and blend to a paste in a blender or food processor. Return to the heat and add the stock, stirring continuously. Set to one side
-
Add the remaining oil to a new pan and cook the chicken on a high heat, turning to seal the edges. Pour over the sauce, bring to the boil, cover, reduce to a simmer and cook for 30 minutes until the sauce has thickened and the chicken is cooked through. Add more water if needed during cooking
-
Cook the rice according to pack instruction
-
Add the pak choi to the chicken 5 minutes before the end
-
Serve with the rice and sprinkled with the cashews
