My Nan bless her, used to make the best curry I’ve ever tasted. It was similar to a Chinese style curry with a heat and sweetness all of its own. I can still taste it now and it brings back so many happy memories of watching her measuring out the ingredients and us eating it. Nan’s really are the best cooks aren’t they?
I finally decided to try and master the curry sauce adding what I could remember and then my take on what I think would have been in the magic formula. It’s not the same, I don’t think anything could ever come close but it’s pretty damn fine if I do say so myself. I’m sharing it with you in the hope that you will enjoy it as much as we did and I think you will.
4 chicken breasts – cut into chunks
1 large onion
2 cloves garlic – minced
3 teaspoons curry powder
1 teaspoon turmeric
ginger – thumb sized, grated
1 tablespoon light brown sugar
2 tablespoons butter
300ml chicken stock
1 teaspoon chilli powder
1/2 teaspoon chinese five spice
1/2 teaspoon salt
2 tablespoons cornflour
1/2 cup peas
3 tablespoons olive oil
Fluffy white rice to serve
Largely chop your onions and soften them in a little of the curry powder and 2 tablespoons olive oil over a low heat.
Add the last tablespoon of oil and add your sliced chicken and pan fry. When the chicken is looking half cooked add the rest of your salt, spices and your minced garlic and grated ginger and hot stock.
Scoop out some of the juice in a small cup ( approx 4 tablespoons full) and add your cornflour to this, mix and throw back into the pan. Simmer until all the chicken is cooked ( about 20 minutes).
Now add your brown sugar, butter and peas, stir and taste to see if you need to add anything. At this stage I add either a little extra curry powder to my liking or a sprinkle more of brown sugar.
Serve with some fluffy white rice and enjoy.