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Chinese chicken curry stir-fry
Fruit and vegetables
1
garlic
clove, finely chopped
2.5cm/1in piece fresh root
ginger
, peeled and finely grated
1 green
chilli
, seeds removed and finely chopped
½
onion
, sliced
1 small
carrot
, peeled and sliced diagonally
handful
broccoli
florets
1
spring onion
, trimmed and sliced diagonally into 2cm/¾in pieces, to garnish
Tins, packets and jars
150ml/5fl oz cold
chicken stock
Cooking ingredients
pinch
sea salt
flakes
pinch ground
white pepper
1 tbsp
cornflour
1 tbsp
rapeseed oil
1 tsp dark
soy sauce
1
star anise
1 tsp ground
turmeric
½ tsp madras hot
curry powder
1 tsp light
brown sugar
1 tbsp
cornflour
Meat, fish and poultry
200g/7oz
chicken thighs
, boneless, skin removed and cut into 2.5cm/1in chunks
Other
1 tbsp Shaoxing rice wine or
dry sherry
Back to recipe
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