This is a light chicken curry recipe that you can make easily and quickly in a wok, a saucepan or even in the
microwave. Most of the ingredients you will probably have in your store cupboard.
You need:
4 chicken thigh fillets, cut in half
1 small onion, chopped
2 crushed garlic cloves
About 2.5cm fresh ginger, grated
Half a teaspoon of Chinese five-spice
1tbs of curry paste
A little oil + 1tsp of sesame oil
350mls plain yogurt
1tbs cornstarch (cornflour)
3tbs unsalted cashew nuts
Fresh coriander (cilantro) leaves, sliced
Salt and freshly ground black pepper
Heat your wok and then add the oils, swirling them round quickly to coat. Toss in the onion, ginger and garlic and stir-fry briskly for about
1 minute. Add the five-spice and curry paste and cook for a further minute.
Add the chicken pieces and toss in the hot mix for a good 3 minutes over high heat. Keep everything moving to avoid it burning. Remove from
the heat.
Now stir the cornstarch into the yogurt and add this to the wok, stirring thoroughly. Season with a little salt and freshly ground black
pepper.
Return the wok to a medium heat and bring the curry to a gently simmer. Lower the heat, cover and cook for 20 minutes. Add the cashews and
heat through.
Stir in the coriander leaves immediately before serving. Do not cook them in the curry.
