It’s no secret that we love any Chinese-style cooking here - from the flavours, colours, textures and sheer variety to the meal; we can never get enough of it! The mixing of sweet and sour makes this curry out of this world - perfect on it’s own or enjoyed with other fakeaway dishes!

Ingredients

3 chicken breasts - chopped into bite sized cubes

1 small onion, finely chopped

1 medium onion - cut into 1- 1 ½  inch pieces

2 Garlic cloves - minced

3 tsp sesame oil

2 tsp mild curry powder

1 tsp turmeric

1 tsp ground ginger

2 tbsp cornflour

1 tbsp dark brown sugar

4 tbsp light soy sauce

450ml water

1 chicken stock pot

½ tsp msg or 1 tsp salt

150g frozen peas

Method

1. Put 1 tsp of sesame oil in a large skillet pan and heat. Fry the finely chopped onion until soft, but not browned, then add the garlic and fry for a further minute

2. Add the turmeric, curry powder and sugar and mix well, cook for 2 minutes

3. Then add the water, soy sauce and the stock pot - mix well

4. Mix the cornflour to a paste using a little water and stir into the sauce, continue stirring well until the sauce thickens

5. Heat the remaining 2 tbsp of sesame oil in a frying pan, add the chicken and cook for 5-6 minutes until it’s cooked through

6. Add to the curry sauce and mix well.  Next, add the peas and the chunks of onion, and cook through until the onion is cooked but still with a good, crisp bite 

7. Serve with rice, and enjoy!