20 minute chinese chicken curry
When I say this tastes exactly like a Chinese Chicken Curry, I mean it tastes EXACTLY like a Chinese Chicken Curry!!
Ingredients
Directions
- 1
Heat a couple of glugs of oil in a large non-stick saucepan or wok.
- 2
Add the peppers and onions to the pan and fry for 5 minutes on a medium to high heat until starting to soften and colour.
- 3
Add the chicken to the pan and fry for a further 5 minutes until the chicken is no longer pink.
- 4
Add the flour, curry powder and turmeric. Fry for 1 minute, stirring regularly.
- 5
Make up the chicken stock and stir in the milk.
- 6
Slowly add the liquid to the pan a little at a time. Bringing it to the boil each time before adding more. Stir continuously.
- 7
When all of the liquid is used up, add the frozen peas. Season with salt and pepper.
- 8
Simmer on a low to medium heat for around 3 minutes until the chicken is cooked through and the peas are soft.
- 9
Serve with rice and prawn crackers!
