Chinese Chicken Curry

Ingredients

• 1 pound chicken breast (450 g, or thighs, cut into bite-sized chunks)
• 2 tablespoons vegetable oil
• 1 large onion (sliced)
• 2 cloves garlic (minced)
• 1 tablespoon curry powder
• 1 tablespoon cornstarch
• 2 cups chicken broth (16 fl oz | 480 ml)
• 1 cup coconut milk (8 fl oz | 240 ml)
• 1 cup green peas (fresh or frozen, 5 oz | 140 g)
• Salt and pepper (to taste)
• Fresh cilantro (for garnish (optional))

Instructions

1. 1

   Heat oil in a large pan over medium heat. Add chicken pieces and cook until lightly golden, about 5 minutes. Remove and set aside.

2. 2

   In the same pan, add onion and cook until softened. Stir in garlic and curry powder, cooking for 1 minute until fragrant.

3. 3

   Whisk cornstarch with chicken broth, then pour into the pan. Stir well, scraping up any browned bits. Add coconut milk and bring to a simmer.

4. 4

   Return chicken to the pan and add peas. Simmer for 10–12 minutes, until chicken is cooked through and sauce thickens.

5. 5

   Season with salt and pepper. Garnish with cilantro if desired and serve hot with steamed rice.