Ingredients:

• 4 Chicken Breast Fillets (cut in large dice – six to a fillet)
• 2 Large Onions, Peeled and Sliced
• 3 Cloves of Garlic, Crushed
• Pinch of Sugar and Salt
• 3 Tbsps Curry Powder (you can choose mild/Medium or Hot)
• 1 Tbsp Chinese Five-Spice Mix
• 1 Litre Chicken Stock (a stock cube is fine, or just water)
• 1½ Tbsps of Corn Flour (softened with a little water)
• 1 Bunch Fresh Coriander Leaves, Chopped
• 2 Tbps Sunflower Oil

Directions:

1. Put Onions, Garlic, Oil and Chicken in pot.
2. Sweat on medium heat for a couple of minutes.
3. Add spices, seasoning and then the stock. Bring to a boil and simmer for 10 minutes or until the chicken is cooked.
4. Thicken with the corn flour mix and simmer for another 3 minutes.
5. Finish with the chopped coriander and season to taste.
6. Serve with Steamed Basmati Rice.

Chefs Tip
Add a few tablespoons of Coconut milk at stage 4 for a richer creamier curry. The Curry will taste better the next day as the flavours will infuse overnight.
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