Easy Chinese chicken curry recipe
 A crowd-pleasing easy chicken curry, packed with Chinese flavours. The sauce is really easy using two popular spice blends: curry powder and five-spice. Serve over rice. Each serving provides 487 kcal, 37g protein, 66g carbohydrates (of which 10.5g sugars), 7g fat (of which 1.5g saturates), 4.5g fibre and 2g salt. 250g/9oz long grain or basmati rice500g/1lb 2oz skinless, boneless chicken thighs, cut into bite-sized pieces3 tbsp dark soy sauce1 tbsp cornflour1 tsp Chinese five-spice powder1 tbsp vegetable oil2 brown onions, thickly sliced1 tbsp finely grated ginger1 tbsp finely grated garlic3 tbsp mild curry powder600ml/20fl oz chicken stock200g/7oz fresh pineapple chunks225g tin sliced water chestnuts in water, drained (140g drained weight)2 mixed peppers, thickly sliced 250g/9oz long grain or basmati rice 500g/1lb 2oz skinless, boneless chicken thighs, cut into bite-sized pieces 3 tbsp dark soy sauce 1 tbsp cornflour 1 tsp Chinese five-spice powder 1 tbsp vegetable oil 2 brown onions, thickly sliced 1 tbsp finely grated ginger 1 tbsp finely grated garlic 3 tbsp mild curry powder 600ml/20fl oz chicken stock 200g/7oz fresh pineapple chunks 225g tin sliced water chestnuts in water, drained (140g drained weight) 2 mixed peppers, thickly sliced Method Cook the rice according to the packet instructions and keep warm.Mix together the chicken with the soy sauce, cornflour and Chinese five-spice. Toss to coat evenly.Heat the oil in a wide, non-stick wok or frying pan and add the onions. Stir-fry over a medium heat for 6–8 minutes, or until softened and lightly browned.Stir in the ginger, garlic and curry powder and stir for 1–2 minutes. Add the coated chicken and stock and simmer for 12–15 minutes. Add the pineapple, water chestnuts and peppers. Cook for 5–6 minutes or until the peppers are just tender and the curry has thickened.Serve in warmed bowls, ladled over the rice. Cook the rice according to the packet instructions and keep warm. Cook the rice according to the packet instructions and keep warm. Mix together the chicken with the soy sauce, cornflour and Chinese five-spice. Toss to coat evenly. Mix together the chicken with the soy sauce, cornflour and Chinese five-spice. Toss to coat evenly. Heat the oil in a wide, non-stick wok or frying pan and add the onions. Stir-fry over a medium heat for 6–8 minutes, or until softened and lightly browned. Heat the oil in a wide, non-stick wok or frying pan and add the onions. Stir-fry over a medium heat for 6–8 minutes, or until softened and lightly browned. Stir in the ginger, garlic and curry powder and stir for 1–2 minutes. Add the coated chicken and stock and simmer for 12–15 minutes. Add the pineapple, water chestnuts and peppers. Cook for 5–6 minutes or until the peppers are just tender and the curry has thickened. Stir in the ginger, garlic and curry powder and stir for 1–2 minutes. Add the coated chicken and stock and simmer for 12–15 minutes. Add the pineapple, water chestnuts and peppers. Cook for 5–6 minutes or until the peppers are just tender and the curry has thickened. Serve in warmed bowls, ladled over the rice. Serve in warmed bowls, ladled over the rice.