Chicken With Curry Sauce Recipe

Name: Chicken With Curry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the chicken; 1 lb boneless skinless chicken breast; 1/2 teaspoon sea salt; 1/2 teaspoon fresh ground white pepper; 1 tablespoon cornstarch; 2 tablespoons peanut oil; For the curry sauce; 2 tablespoons peanut oil; 1 garlic clove, crushed; 1 tablespoon ginger, grated; 1 green chili pepper, seeds removed and finely chopped; 1 onion, sliced; 1 carrot, diagonally sliced; 5 ounces broccoli florets; 1 pint chicken stock; 2 star anise; 1 teaspoon ground turmeric; 1 teaspoon Madras curry powder; 1 pinch chili powder; 1 tablespoon brown sugar; 1 tablespoon cornstarch, blended with; 2 tablespoons cold water; 1 scallion, finely chopped, to garnish; jasmine rice, to serve

Servings: persons

For the chicken
1 lb boneless skinless chicken breast
1/2 teaspoon sea salt
1/2 teaspoon fresh ground white pepper
1 tablespoon cornstarch
2 tablespoons peanut oil
For the curry sauce
2 tablespoons peanut oil
1 garlic clove, crushed
1 tablespoon ginger, grated
1 green chili pepper, seeds removed and finely chopped
1 onion, sliced
1 carrot, diagonally sliced
5 ounces broccoli florets
1 pint chicken stock
2 star anise
1 teaspoon ground turmeric
1 teaspoon Madras curry powder
1 pinch chili powder
1 tablespoon brown sugar
1 tablespoon cornstarch, blended with
2 tablespoons cold water
1 scallion, finely chopped, to garnish
jasmine rice, to serve

1
Cut the chicken into bite-size pieces, season with salt and freshly ground white pepper and dust with cornstarch.
2
Heat a wok over a high heat, and add half of the peanut oil. Add the chicken and stir-fry for about 6 minutes, until golden brown. Remove and set aside.
3
Rinse out and dry the wok, and heat the remaining oil. Add the garlic, ginger and chili and stir-fry for 40 seconds or so. Stir in the onion and stir-fry for a further 40 seconds.
4
Tip in the carrot and broccoli florets and fry for 1 minute.
5
Pour in the chicken stock, and add the star anise, turmeric, curry powder and brown sugar - bring to the boil.
6
Mix the cornstarch and water together to make a smooth paste and stir into the curry sauce. Cook for 2-3 minutes, until thickened.
7
Return the chicken to the sauce and cook for 3-4 minutes, until the chicken is warmed through. Garnish with scallion and serve with jasmine rice.

441

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: For the chicken, 1 lb boneless skinless chicken breast, 1/2 teaspoon sea salt, 1/2 teaspoon fresh ground white pepper, and more.

Yes, Chicken With Curry Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken With Curry Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions