Oh dear, I seem to have been AWOL for some time. Life got a bit hectic for a while, various family members visiting, lots of friends round and myself working a lot. I have been cooking though, and making sure I take pictures so I can catalogue the backlog of recipes!
This one is from a couple of weeks ago, we usually have a curry on a Friday night and I like to try a different one every time, then go back to them if we really enjoy them. This was a chinese takeaway style chicken/vegetable curry, sweet and spicy with that very characteristic yellow tinge to it.
We are both also trying to be a bit healthier, so instead of loads of rice and prawn crackers for the other half, I gave each of us a small portion of rice and some salad dressed with soy, mirin and olive oil.
As I normally do when cooking a meat and vegetarian version of one dish, I cooked the chicken breast pieces separately and added the sauce to the pan with them to heat through just before serving. If cooking a vegetarian version, either add a meat substitute of your choice to the sauce at the end, double the quantities of vegetables or add some more vegetables, mushrooms are always a good choice. This recipe is for two people.
1 chicken breast (or 2 if cooking for non veggies)
2 tbsp sunflower oil
2 cloves of crushed garlic
1 onion sliced into half moons
1 tbsp grated ginger
1 green chilli finely chopped with the seeds removed
1 small carrot, sliced very thinly diagonally
150 g broccoli florets
500 ml vegetable stock
2 star anise
1 tsp turmeric
2 tsp hot madras curry powder
1 tbsp brown sugar
1 tbsp cornflour
Cut the chicken into bite-size pieces, season with salt and freshly ground white pepper.
Heat a pan over a high heat, and add half of the oil. Add the chicken and stir-fry for about 5-6 minutes until golden brown.
Heat the remaining oil in a different pan or wok. Add the ginger, garlic and chilli and stir-fry for a minute or two. Add in the onions and stir fry until slightly softened, another 2 or 3 minutes. Finally throw in the carrots and broccoli and stir fry for two minutes.
Pour in the stock, and add the star anise, turmeric, curry powder and brown sugar, bring it to the boil and then reduce the heat and simmer for 5 minutes.
Mix the cornflour with a little water and mix into the sauce to thicken. Simmer again for another 3 minutes.
Either return the chicken to the sauce if cooking for non veggies) and cook for 3-4 minutes, until the chicken is warmed through. When I cooked this last, I added half of the sauce to the pan with the chicken and added 200g of Quorn pieces to the pan with the rest of the sauce. Serve with steamed rice.