Name: Chicken Curry Sauce with Spring Onion Flatbread
Prep time: 12 min
Cook time: 50 min
Total time: 1 h 2 min
Yield: Serves 2
Cuisine: Chinese
Ingredients: ½–1 teaspoon Madras hot curry powder (according to taste); 1 onion, sliced into crescent moon shapes; 1 tablespoon freshly grated ginger; 1 tablespoon peanut oil; 1 cup all-purpose flour plus extra for kneading; 14 oz skinless chicken breast; 1 tablespoon cornstarch blended with 2 tablespoons cold water; ½ teaspoon ground white pepper; 1 garlic clove, crushed and finely chopped; 1 teaspoon turmeric; 2 pinches of salt; 1 spring onion, finely chopped; 1 green chili, seeded and finely chopped; dab of olive oil; ½ cup hot water; 1 tablespoon cornstarch; 1 tablespoon brown sugar; 1 small carrot, sliced diagonally; 1 handful broccoli florets; 2 cups chicken stock; 2 star anise, whole; 1½ tablespoons toasted sesame oil; 2 tablespoons peanut oil

Preparation info

Serves
2

Difficulty
Medium
Ready in
1 hr 5

Appears in

China Modern

By Ching-He Huang

Published 2006

About

This recipe reminds me of the comforting curry from my local Chinese takeout. Mild and sweet, it’s great on a Friday night with some Chinese beers, a good DVD and your loved one to share it with. I had to experiment a few times to get the flavors right. The secret is adding star anise – it gives the curry a gorgeous aroma. If you’re feeling lazy, forget the flatbread, and serve it with some rice or try my easy Cilantro Couscous recipe. I do, however, like