EASY CHICKEN CURRY with BELL PEPPERS

Servings: 2

Nutritional values per serving:

calories 263, protein 18g, fat 14g (saturated 1.8g), carbs 8g (sugar 6g), sodium 1.1g

INGREDIENTS

• 2 medium skinless, boneless chicken breasts, cut into 3cm cubes
• 2 tsp cornflour
• 1 egg white
• pinch of salt
• 150ml groundnut or vegetable oil
• 1 tbsp groundnut or vegetable oil
• 1 medium yellow bell pepper, diced into 3cm pieces
• 1 medium red bell pepper, diced into 3cm pieces
• ½ red onion, large dice
• 2 cloves of garlic, finely sliced
• 130ml good quality chicken stock
• 1 ½ tbsp curry paste of choice
• 1 tsp sugar
• 1 tbsp Shaoxing rice wine or dry sherry
• 1 tbsp light soy sauce
• 2 spring onions, sliced on the bias

METHOD

• In a bowl whisk together the egg white, cornflour and salt. Add the chicken and coat well. Cover and refrigerate of 15 to 20 minutes.
• Heat a wok or large non-stick frying pan over high heat. Add the oil.
• When the oil is smoking hot remove the wok/pan from the heat and add the chicken. Stir vigorously to stop the chicken from sticking. When the chicken has turned white tip the chicken into a sieve to drain the oil. Discard the oil.
• Wipe the wok or pan with some kitchen paper and reheat over high heat. When hot add one tablespoon of oil, the peppers, onion and garlic and stir fry for 2 minutes.
• Add the chicken stock, curry paste, sugar, rice wine and soy sauce and continue to cook for another 2 minutes, stirring constantly.
• Add the chicken and continue to stir-fry for another 2 – 3 minutes, until the chicken is cooked through (not showing any pink in the middle) and coated with sauce.
• Serve immediately garnished with sliced spring onion.

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ABOUT PAUL WALLACE Personal trainer of 15 plus years and creator of FT-Fit one of Glasgow’s largest fitness classes

For other ideas also try BBC good food