Stir-Fried Chicken With Peanut Curry - cooking recipe

Ingredients

1 tbsp curry powder
1 tsp lemon juice
1 tbsp peanut oil
2 tbsp soy sauce
1 lb chicken breast, cut into strips
1 tbsp canola oil
3 None carrots, peeled and cut into sticks
2 stalks celery, cut into sticks
1 2/3 cups coconut milk
1 tsp cornstarch
1/2 cup unsalted peanuts
1 tsp cumin seeds

Preparation

Mix curry powder, lemon juice, peanut oil and 1 tbsp soy sauce. Add chicken, cover and chill for 30 mins.
Heat oil in a wok and stir-fry chicken, carrots and celery for 5 mins. Season and remove from heat. Add coconut milk and simmer for 6 mins. Mix cornstarch with remaining soy sauce and add to the coconut milk. Simmer for 1 min, then add the chicken, carrots and celery.
Meanwhile, heat a separate frying pan and dry toast peanuts until browned. Add cumin seeds and cook for 30 seconds. Remove from heat and roughly chop.
Spoon soup into serving bowls and sprinkle with peanuts and cumin. Serve.