Mild Chicken Curry

Serves: Four | Prep: 10 min | Cook: 15 min

Ingredients:

Mild Chicken Curry:
1.5 lbs chicken breast, boneless, skinless, cut into 1/4-inch strips
1 Tbsp curry powder, divided
1 tsp salt
1/2 tsp pepper
2 Tbsp vegetable oil
1 onion, chopped
4 garlic cloves, minced
1 Tbsp fresh ginger, minced
1/2 tsp turmeric
1/2 tsp cumin
1 Tbsp tomato paste
2 cups chicken stock
1 Tbsp cornstarch/cornflour
1 cup broccoli florets
1 cup frozen peas
1/2 cup heavy/double cream
Fresh cilantro or parsley

Directions:
Coat chicken with 2 tsp curry powder, salt, and pepper.

Heat oil in a large skillet over high heat. Add coated chicken. Sear all sides and cook, 3-5 minutes. Add onions, cook, 3-5 minutes, until soft. Stir in garlic, ginger, remaining 2 tsp curry powder, turmeric, and cumin. Add tomato paste, stir to coat.

Whisk cornstarch and chicken stock together. Slowly pour into the skillet. Add broccoli and stir. Bring to the boil. Reduce heat, cover and simmer, 5 minutes. Remove lid, stir in peas and cream. Lower heat, cook, 3 minutes. Serve over rice and garnish with cilantro or parsley.