Chinese Takeaway Style Chicken Curry

This is my version of a takeaway style Chinese chicken curry with juicy pieces of chicken, lovely big chunks of onion, a hint of Chinese five spice and a little bit of creaminess from the milk. So let's get cooking. I've got three large chicken breasts in my bowl here that have been sliced into thick strips and to that I'm going to sprinkle over a tablespoon of corn flour or cornstarch in the US, a tablespoon of light soy sauce and a quarter of a teaspoon of white pepper and then toss all that together until the chicken's evenly coated. Now heat two tablespoons of oil in a large frying pan over a medium to high heat, add the chicken and cook stirring occasionally for about five minutes until lightly browned all over. Now we're going to add in a large onion that's been sliced into nice chunky strips and cook that stirring occasionally for about two minutes. Next in goes two minced cloves of garlic, two tablespoons of mild curry powder, half a teaspoon of Chinese five spice, a teaspoon of turmeric, a teaspoon of sugar and half a teaspoon of salt. I'm going to cook that for about two minutes stirring often. Add in 480 ml or two cups of chicken stock, stir it all together and bring to the boil and then simmer it for five minutes. By now that chicken should be cooked through and we're going to stir in 100 grams or three quarters of a cup of frozen peas and 60 ml or quarter of a cup of full fat milk. Let that simmer for another two to three minutes until the peas are cooked. If you'd like to thicken the curry we can add in a cornflour slurry which is a tablespoon of cornflour or cornstarch mixed with two tablespoons of cold water. Slowly pour that in while stirring until the sauce thickens. I love to serve this aromatic and vibrant Chinese curry over some egg fried rice with some prawn crackers. And that's my 30-minute Chinese takeaway style chicken curry with those delicious iconic flavours, a lovely mild curry that the whole family will love.