SW recipe: Chinese chicken curry


4 skinless and boneless chicken breasts, cut into bite-size chunks
Low-calorie cooking spray
2 onions, thickly sliced
1 garlic clove, finely chopped
2cm piece fresh root ginger, peeled and grated
1 red chilli, deseeded and finely chopped
2 carrots, peeled and cut into bite-size chunks
300g long-stem broccoli, halved if large
8 spring onions, finely chopped
500ml boiling chicken stock
1 level tsp cornflour, mixed with 2 tsp cold water
½ tsp turmeric
2 star anise
2 tsp mild curry powder


Season the chicken all over and set aside
Spray a large non-stick wok or frying pan with low-calorie cooking spray and place over a high heat. Add the onions, garlic, ginger, chilli, carrots, broccoli, spring onions and chicken and stir-fry for 2-3 minutes.
Add the stock, cornflour mixture, turmeric, star anise and curry powder and bring to the boil. Cover, reduce the heat to medium and cook for 25-30 minutes or until the chicken is cooked through and the sauce has thickened nicely. Serve hot.
Tip: This is great with rice although it won’t be suitable for Extra Easy SP if you have it that way.

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