Name: Chinese Chicken Curry
Ingredients: 2 tbsp cornflour (corn starch); 1 tsp Sugar; 2 tbsp soy sauce; 2 tbsp Shaoxing wine or dry sherry; 1 tbsp dark rice wine vinegar; FOR THE CURRY; 700g (1 ½ lbs.) chicken thighs, cut into bite sized pieces; 3 tbsp rapeseed (canola) oil or peanut oil; 5 garlic cloves, finely chopped; 1 x 2.5cm (1 inch) ginger, finely chopped; 3 spring onions, finely chopped; 1 large onion, quartered and divided into petals; 1 carrot, thinly sliced into rounds; 2 tbsp Chinese curry powder or 1 tbsp plus 2 tsp mild curry powder and 1 tsp Chinese 5 spice; 500ml (2 cups) hot chicken stock; 70ml (1/4 cup) thick coconut milk; 1 tsp MSG (optional); 2 tbsp cornflour (corn starch) mixed with 2 tbsp water to make a thick slurry; 300g (2 cups) Frozen Peas; Salt and pepper to taste

Ingredients

2 tbsp cornflour (corn starch)
1 tsp Sugar
2 tbsp soy sauce
2 tbsp Shaoxing wine or dry sherry
1 tbsp dark rice wine vinegar
FOR THE CURRY
700g (1 ½ lbs.) chicken thighs, cut into bite sized pieces
3 tbsp rapeseed (canola) oil or peanut oil
5 garlic cloves, finely chopped
1 x 2.5cm (1 inch) ginger, finely chopped
3 spring onions, finely chopped
1 large onion, quartered and divided into petals
1 carrot, thinly sliced into rounds
2 tbsp Chinese curry powder or 1 tbsp plus 2 tsp mild curry powder and 1 tsp Chinese 5 spice
500ml (2 cups) hot chicken stock
70ml (1/4 cup) thick coconut milk
1 tsp MSG (optional)
2 tbsp cornflour (corn starch) mixed with 2 tbsp water to make a thick slurry
300g (2 cups) Frozen Peas
Salt and pepper to taste

Steps

Whisk all of the marinade ingredients together and add the chicken pieces. Mix well to combine so that all of the chicken pieces are coated with the marinade. Allow to marinate for an hour or overnight or just go straight to cooking. The longer marinating times will give the chicken more depth of flavour.
Place your wok on a high heat and add the oil. When the oil begins to glisten, add the marinated chicken. You want to cook the chicken in one layer so don’t overcrowd your wok and cook in two batches if necessary. Transfer the cooked chicken to a plate with a slotted spoon and set aside.
Now add the garlic, ginger and spring onions (scallions) and fry for about 30 seconds. Add the onion petals and sliced carrot and fry, stirring continuously for two minutes to give the onions a good char.
Stir in the curry powder and then pour in the chicken stock, soy sauce and coconut milk and bring it to a simmer. Stir in the MSG if using. Slowly add the slurry to thicken the sauce. You may not need it all. Just add it until you are happy with the consistency of the sauce.
Return the chicken to the wok and let it simmer for a couple of minutes before adding the peas. Let the peas cook through for a minute and the season with salt and pepper to taste.