Chicken With Curry Sauce - cooking recipe

Ingredients

For the chicken
1 lb boneless skinless chicken breast
1/2 teaspoon sea salt
1/2 teaspoon fresh ground white pepper
1 tablespoon cornstarch
2 tablespoons peanut oil
For the curry sauce
2 tablespoons peanut oil
1 garlic clove, crushed
1 tablespoon ginger, grated
1 green chili pepper, seeds removed and finely chopped
1 onion, sliced
1 carrot, diagonally sliced
5 ounces broccoli florets
1 pint chicken stock
2 star anise
1 teaspoon ground turmeric
1 teaspoon Madras curry powder
1 pinch chili powder
1 tablespoon brown sugar
1 tablespoon cornstarch, blended with
2 tablespoons cold water
1 scallion, finely chopped, to garnish
jasmine rice, to serve

Preparation

Cut the chicken into bite-size pieces, season with salt and freshly ground white pepper and dust with cornstarch.
Heat a wok over a high heat, and add half of the peanut oil. Add the chicken and stir-fry for about 6 minutes, until golden brown. Remove and set aside.
Rinse out and dry the wok, and heat the remaining oil. Add the garlic, ginger and chili and stir-fry for 40 seconds or so. Stir in the onion and stir-fry for a further 40 seconds.
Tip in the carrot and broccoli florets and fry for 1 minute.
Pour in the chicken stock, and add the star anise, turmeric, curry powder and brown sugar - bring to the boil.
Mix the cornstarch and water together to make a smooth paste and stir into the curry sauce. Cook for 2-3 minutes, until thickened.
Return the chicken to the sauce and cook for 3-4 minutes, until the chicken is warmed through. Garnish with scallion and serve with jasmine rice.