PREP TIME
EQUIPMENT
- stove
- kettle
INGREDIENTS
- 4 Chicken Breasts
- 1/2 teaspoon chinese 5 spice powder
- 1 teaspoon olive oil
- 1/2 teaspoon crushed garlic
- 1 onion
- 1 chicken stock cube
- 1 tablespoon flour
- 2 teaspoons curry powder You can choose the heat level
- 1 pinch ground ginger
- 1 cup water
- 2 tablespoon light soy sauce
- 1 cup peas
INSTRUCTIONS
- Cut the chicken into cubes and place into a glass bowl
- Mix the Chinese 5 spice powder with the chicken so it coats it all lightly and set aside until ready to cook the curry
- Place a frying pan over a medium heat and add the olive oil
- Cook chicken for 5 minutes stiring occassionaly to stop sticking
- Chop onions and girlic and add to the pan and stir until translucent reduce heat to low
- In a cup or small dish crush the stock cube and combine with curry powder, flour and ginger
- Boil ket kettle and use a splash of water to make a smooth paste with the curry powder mixture keep stiringand top the water up to the top of the cup
- Add the curry mixture to the cooked chicken and stir well
- Cook for a few minutes until the curry sauce thickens
- Add soy sauce and peas to the curry and cook for 2 minutes until the peas are cooked
- Add some extra water if you want the sauce to be of a thinner consistancy
- Serve with some boiled rice
