Chinese Style Creamy Chicken Curry

I threw this little beauty together last night.

Creamy Chicken Curry

It’s quite a good dish to use up whatever leftover veg you may have in the house.

So into some hot oil goes one chopped onion, four cloves of smashed up garlic, a finger sized bit of chopped ginger and two green chilis. Once the onions had softened off a bit in went some green pepper and a diced up chicken breast with two teaspoons full of Chinese Five Spice powder.

Once the chicken was sealed, as I didn’t have any rice wine or sherry in the house, in went a splash of white vermouth to lift the caramalised juices from the pan and a bunch of sliced mushrooms and three teaspoons of Chinese curry powder. A good splash of dark soy sauce will draw the liquor out of the mushrooms before adding enough water to almost cover the contents of the pan, put it back on the heat and chuck in a chicken stock cube and some green beans.

Let the liquid reduce and shortly before serving add a pot of creme fraiche to give it that nice creamyness. Serve on a bed of rice.

It will also work with any other meat or seafood, leeks or peas are good too.

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