Chinese Chicken Curry

8 standard portions

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Ingredients

• 1 tbsp oil
• 1 large onion, diced
• 2 apples, peeled and chopped
• 2 garlic cloves, diced
• 2 tbsp plain flour
• 2 tbsp curry powder, mild or medium
• 800 ml / 3.25 cups stock (chicken or vegetable)
• 2 tbsp soy sauce
• 500g / 17.5oz chicken breast, diced
• 2 medium potatoes, peeled and chopped
• 2 large carrots, thinly sliced
• 1 tin chickpeas, drained
• 100g / 1 cup frozen peas

Method

1. Heat the oil in a large frying pan or saucepan on the hob and add the onion. Gently fry for a couple of minutes until the onion starts to soften.
2. Add the apple and garlic and continue to fry for another minute.
3. Add the flour and curry powder and stir in quickly, frying for a final minute.
4. Add the stock and soy sauce, bring to the boil and then simmer for 10 minutes.
5. Blitz the sauce until smooth. You can do this in the pan with a hand blender or transfer to a stand blender.
6. Once the sauce has been blitzed, add the chicken, potatoes and carrots. Simmer on a medium heat for approximately 13-15 minutes until the chicken and vegetables are fully cooked.
7. Add the chickpeas and frozen peas and cook for another 2-3 minutes.
8. Serve with boiled rice.