Chicken with Curry Sauce

Ching He-Huang makes a simple spicy chicken supper from this full-flavoured curry
By Ching-He Huang
Chicken with Curry Sauce
  • Rating:
  • Serves: 2
  • Cook Time: 15 minutes
  • Prep Time: 35 minutes
  • Effort: easy


For the chicken

  • 400 g chicken breasts
  • 1/2 tsp sea salt and freshly ground freshly ground white pepper
  • 1 tbsp cornflour
  • 2 tbsp groundnut oil

For the curry sauce

  • 2 tbsp groundnut oil
  • 1 clove garlic, crushed
  • 1 tbsp grated ginger
  • 1 green chilli, seeds removed and finely chopped
  • 1 onion, sliced
  • 1 small carrot, diagonally sliced
  • 150 g broccoli florets
  • 500 ml chicken stock
  • 2 star anise
  • 1 tsp turmeric
  • 1 tsp Madras curry powder
  • pinches chilli powder
  • 1 tbsp brown sugar
  • 1 tbsp cornflour
  • 1 spring onion, finely chopped, to garnish
  • jasmine rice, to serve


1. Cut the chicken into bite-size pieces, season with salt and freshly ground white pepper and dust with cornflour.

2. Heat a wok over a high heat, and add half of the groundnut oil. Add the chicken and stir-fry for about 6 minutes, until golden brown. Remove and set aside.

3. Rinse out and dry the wok, and heat the remaining oil. Add the garlic, ginger and chilli and stir-fry for 40 seconds or so. Stir in the onion and stir-fry for a further 40 seconds.

4. Tip in the carrot and broccoli florets and fry for 1 minute.

5. Pour in the chicken stock, and add the star anise, turmeric, curry powder and brown sugar - bring to the boil.

6. Mix the cornflour and water together to make a smooth paste and stir into the curry sauce. Cook for 2-3 minutes, until thickened.

7. Return the chicken to the sauce and cook for 3-4 minutes, until the chicken is warmed through. Garnish with spring onion and serve with jasmine rice.

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