A super-simple Chinese-style chicken curry that can easily be adapted to whatever protein or veggies you have available.
INGREDIENTS – Serves 2
4 tbsp vegetable oil
1 large brown onion, chopped
2cm/1in piece fresh root ginger, chopped
4 large garlic cloves, finely chopped
1 red chilli, chopped
pinch salt and pepper
1 tsp plain flour
1 tsp turmeric
1 tsp ground cumin
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500ml/18fl oz chicken stock, made using a stock cube
3 chicken thighs (skin-on or skinless)
3 chicken drumsticks
100g/3½oz frozen peas
Gently heat half the oil in a medium saucepan over a very-low heat. Add the onion, ginger, garlic and chilli. Season with salt and pepper and cook for a few minutes, or until the onions are soft.
Stir in the flour and spices to coat the onion mixture. Add half the stock gradually, stirring constantly.
Remove from the heat and blitz to a smooth paste in a blender or food processor. Return to the heat and continue to add the stock gradually, stirring vigorously all the time to prevent lumps. Set aside.
Add the remaining oil to a large clean saucepan and cook the chicken over a high heat, turning to seal on all sides. Add to the sauce and bring to a simmer for 30 minutes, or until the sauce has thickened and the chicken has cooked through. Stir occasionally and add more water if needed. Add the peas a few minutes before serving.
Serve the chicken curry on serving plates alongside freshly cooked rice, bread or steamed vegetables.