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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