Chinese chicken curry

Method

Chinese chicken curry

Cook and sautée onion
Coat chicken in flour cook chicken
Add dry ingredients and add to mix then add wet – soy stock etc

Cook –

I added * fage yogurt to thicken and more protein or add cornflour

Extra 93 cals by 4
Plus extra 9 G protein divid by 4 per portion

No rice

264 cals 40 G protein (*287 cals 42 protein)

Serve with chips or rice or jacket and add appropriate cals

Ingredients

Chinese chicken curry

750g skinless chicken breasts, cut into chunks (or use thighs or drumsticks)

2 tsp cornflour

1 onion, diced

1 tbsp oil/spray oil
1 garlic clove, crushed
2 tsp curry powder
1 tsp turmeric
½ tsp ground ginger
pinch sugar
400ml chicken stock
1 tsp soy sauce
1 x teaspoon sriracha chilli
1 teaspoon Japanese 5 spice
handful frozen peas
rice to serve