Super Quick Spicy Curry
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- Serves: 4 people
- Prep Time: 30 min
- Cooking: 2 hours
- Calories: 453 kcal
Stuff that's in it
What you do
If you want this mild, don’t use chilli and use mild curry powder instead of medium.
Coat the chicken pieces in the corn flour, set aside.
Heat the oil in a pan and add your onion, cook gently for a few minutes until soft.
Add the garlic , ginger and chilli and fry for a minute, then add the soy sauce and stock, bring to the boil and simmer for 10-15 minutes.
Pop your rice on to cook, as per the instructions.
Use a stick blender to blend all the pan ingredients to a sauce and set aside.
Wipe the pan clean and add the mushroom and chicken with some more oil.
Stir fry on a high heat until cooked all the way through 7-10 minutes.
Add the sauce and the peas and stir well, then simmer for 5 minutes until the peas are cooked through and the sauce is thick.
Serve with the rice.
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