Chinese Takeaway-Style Chicken Curry

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Ingredients

For the chicken:

• 400g chicken breast, sliced diagonally
• 1 tbsp light soy sauce
• 1 tsp sesame oil
• 1 tsp caster sugar

• 2 tsp cornflour

   

  For the vegetables:

• ½ onion, chunked
• ½ carrot, diagonally sliced
• ¼ cup frozen peas, defrosted
• 80g button mushrooms, halved
• 2 garlic cloves, finely chopped
• thumb-sized piece fresh ginger, finely chopped

For the curry sauce:

• ½ onion, finely chopped
• ½ carrot, finely chopped
• 2 garlic cloves
• 1 tbsp medium curry powder
• 1 tsp turmeric
• 1 tbsp plain flour
• 1 tbsp honey
• 1 tbsp soy sauce
• ½ ripe banana, mashed
• 500ml chicken stock

For the egg fried rice:

• 2 cups day-old jasmine rice
• 1 egg
• 1 spring onion, sliced
• ¼ cup frozen peas, defrosted
• 1 tsp chicken powder
• 1 tbsp soy sauce
• 1 tsp sesame oil
• pinch white pepper

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Method

1. Marinate the sliced chicken with soy sauce, sesame oil, sugar and cornflour.
2. Set aside for 15 minutes.
3. Make the egg fried rice:
4. Heat oil in a wok until smoking.
5. Scramble the egg, add day-old rice and fold through using a push-and-fold motion.
6. Add peas and spring onion, season with soy sauce, chicken powder and white pepper.
7. Finish with sesame oil off the heat.
8. Set aside.
9. Cook the vegetables:
10. Stir-fry the chunky onions, then carrots, then mushrooms until lightly browned.
11. Add peas at the end. Remove and set aside.
12. Sear the chicken:
13. Cook the marinated chicken in a single layer until browned but not fully cooked.
14. Remove and set aside.
15. Make the curry sauce:
16. In the same wok, sauté the finely chopped onion, carrot, garlic and ginger until soft.
17. Add curry powder, turmeric and flour to make a roux.
18. Gradually whisk in chicken stock until smooth.
19. Finish the sauce:
20. Simmer until thickened, then blend until smooth (optional).
21. Return to wok and stir in mashed banana, soy sauce and honey.
22. Combine everything:
23. Add the cooked vegetables and chicken back to the sauce.
24. Simmer for 2-3 minutes until chicken is cooked through.
25. Serve with egg fried rice and crispy prawn crackers for the complete takeaway experience.

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Cook's notes

The mashed banana adds authentic sweetness and helps thicken the sauce, while day-old rice prevents the egg fried rice from becoming soggy.

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