Ingredients
Directions
- 1
Dice half an onion, mince 2 garlic cloves and grate a small piece of ginger. Add to a pan heated with 1 tbsp oil and cook for 3-4 minutes until softened.
- 2
Add 2 tsp medium curry powder, 1 tsp turmeric and 1/4 tsp sugar. Stir together and cook for 1 minute.
- 3
Add 1 tsp light soy sauce, 400ml chicken stock and simmer on a low heat for 10 minutes.
- 4
Transfer to a blender and blend until smooth.
- 5
Dice 2 chicken breasts and season with salt and pepper. Heat a pan with 1 tbsp oil and add the chicken. Cook for 5-6 minutes until staring to brown.
- 6
Add the curry sauce, a handful of frozen peas and simmer on a low heat for 4-5 minutes.
- 7
Serve with half chips half rice and enjoy.
