- 3-4 skinless and boneless chicken breasts
- 1 large thinly sliced onion
- 1 large thinly sliced carrots
- Broccoli floret cut into flowers
- 1 large green chilli
- 3 fat garlic cloves
- Thumb-sized piece of ginger
- Handful on spring onions
- 2 tbsp. corn-flour
- 1 tsp. turmeric
- 2 or 3 star anise’s
- 1 tsp. curry powder
- Sprinkle of brown sugar
- 500ml chicken stock
- Rice to serve
- Olive oil
Method of Preparation:
Chop the chicken into bite-sized pieces or thin strips.
Coat with the corn-flour, and a pinch of salt and a few pinches of cracked black pepper. Make sure all the chicken is completely coated.
Heat up some oil in the wok or heavy-bottomed saucepan until hot. Put the chicken in and make sure it is sealed on all sides.
Mince the cloves of garlic. Mince the ginger too, and add to the oil that you’ve just cooked the chicken in. Chop the chilli in half, and using the back of the knife, scrape out the seeds. Chop off either end. Finely chop. Add the onion, carrots, and broccoli. Stir-fry everything in the oil for a few minutes to let all the flavours combine.
After a few minutes, add the chicken stock. Next, add the turmeric, curry powder, star anise, and brown sugar. Stir it all together and cook out for around ten minutes.
Add the chicken back into the pan.
Add the corn-flour mixed with a little bit of water into this. Cook out for thirty minutes and this corn-flour mixture will thicken up the sauce.
Sprinkle with chopped spring onion and a tiny sprinkle of curry powder for a bit of bite. You could also serve with chopped chilli on top.