Chinese Style Chicken Curry – Syn Free
So, it’s been a little while hasn’t it.
In truth, 2020 has been a little bit of a disaster year for me, although I will most likely write a separate post about that in the coming days.
Anyhow, at the moment, I’m trying to get back into the swing of eating healthy. I wanted to find some new recipes and, whilst trawling around the internet, I came across this little beauty. Both me and the wife love our Chinese takeaway and we’ve always enjoyed a curry.
This can either be served with boiled rice or Syn Free chips. One trick I use to make boiled rice a little more interesting is to stir through a tablespoon of Soy Sauce. This gives it a little bit of a taste of fried rice without having to mess a pan up making it.
Chinese Chicken Curry – Syn Free
- 3 Onions Half chopped, half sliced
- 3 Cloves Garlic Crushed
- 1 tsp Garam Masala
- 1½ tbsp Mild Curry Powder
- 250 g Butternut Squash Cut into roughly 1 inch cubes
- 150 g Potato Cut into roughly 1 inch cubes
- 1 tbsp Tomato Puree
- 1 Chicken Stock Cube Crumbled
- 5 Chicken Breasts Diced
- 1 Red Pepper Diced
- 1 Yellow Pepper Diced
- 150 g Sugar Snap Peas
- 1½ tbsp Soy Sauce
Place the chopped onion, garlic, spices, butternut squash, potato, tomato purée, stock cube and 400ml water into a medium non stick pan. Bring to the boil, then cover, reduce heat and simmer for 20 minutes.
In the meantime, spray a non stick wok with cooking spray. Fry the chicken for 5-6 minutes until cooked. Place to one side when cooked.
Add the remaining onion, peppers, sugar snap peas and a small amount of water to the wok and stir fry for 3-4 minutes.
When the squash & potato mix are cooked, remove from the heat and whizz with a food processor or blender until smooth.
Return the chicken to the wok with the onions, peppers and sugar snap peas. Add the blitzed sauce with the soy sauce, and cook until hot. Serve with boiled rice / syn free chips.