Chinese Chicken Curry

Chinese Chicken Curry

Course Lunch


  • 4 skinless chicken breasts, cut into chunks
  • 1 onion, diced
  • 2 tbsp Avo oil
  • 1 clove garlic, crushed
  • 2 tsp curry powder
  • 1 tsp turmeric
  • 1/2 tsp ground ginger
  • pinch sweetener
  • 400ml chicken stock
  • 1 tsp Brags Ammino Soya Sauce
  • handful Chopped Broccoli
  • Cauliflower Rice to Serve


  • Toss the chicken pieces in with season mix. Set them aside.
  • Fry the onion in half of the oil in a wok on a low to medium heat, until it softens– about 5-6 minutes
  • Add the garlic and cook for a minute.
  • Stirin the spices and sweetener and cook for another minute.
  • Add the stock and soy sauce, bring to a simmer, and cook for 20 minutes.
  • Tip everything into a blender and blitz until smooth.
  • Wipeout the pan and fry the chicken in the remaining oil until it is browned allover.
  • Tip the sauce back into the pan and bring everything to a simmer, stir in the broccoli and cook for 5 minutes.
  • Adda little water if you need to thin the sauce.
  • Serve with cauliflower.
Keyword Lunch, Meal

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