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
Ingredients
- 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
Instructions
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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.
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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.
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Add the remaining onion, peppers, sugar snap peas and a small amount of water to the wok and stir fry for 3-4 minutes.
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When the squash & potato mix are cooked, remove from the heat and whizz with a food processor or blender until smooth.
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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.
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