Chinese Chicken Curry

Ingredients for  4  Servings

• 500g

  Skinless, boneless chicken thighs, cut into bite-sized pieces
• 250g

  Long grain or basmati rice
• 2

  Brown onions, thickly sliced
• 2

  Mixed peppers, thickly sliced
• 200g

  Pineapple chunks
• 225g

  Tin of sliced water chestnuts in water, drained (140g drained weight)
• 600ml

  Chicken stock
• 3 tbsp

  Dark soy sauce
• 1 tbsp

  Cornflour
• 1 tsp

  Chinese five-spice powder
• 1 tbsp

  Vegetable oil
• 1 tbsp

  Ginger, finely grated
• 1 tbsp

  Garlic, finely grated
• 3 tbsp

  Mild curry powder

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  10 to 30 minutes

Method

1. Cook the rice according to the packet instructions and keep warm.
2. Mix together the chicken with the soy sauce, cornflour and Chinese five-spice. Toss to coat evenly.
3. Heat the oil in a wide, non-stick wok or frying pan and add the onions. Stir-fry over a medium heat for 6–8 minutes, or until softened and lightly browned.
4. Stir in the ginger, garlic and curry powder and stir for 1–2 minutes. Add the coated chicken and stock and simmer for 12–15 minutes. Add the pineapple, water chestnuts and peppers. Cook for 5–6 minutes or until the peppers are just tender and the curry has thickened.
5. Serve in warmed bowls, ladled over the rice.