A delicious kid-friendly mild Chinese Chicken Curry recipe. The perfect go-to family dinner and great for batch-cooking and storing in the freezer.
- 1 tbsp oil
- 1 large onion, diced
- 2 apples, peeled and chopped
- 2 garlic cloves, diced
- 2 tbsp plain flour
- 2 tbsp curry powder, mild or medium
- 800ml / 3.25 cups stock (chicken or vegetable)
- 2 tbsp soy sauce
- 500g / 17.5oz chicken breast, diced
- 2 medium potatoes, peeled and chopped
- 2 large carrots, sliced
- 1 tin chickpeas, drained
- 100g / 1 cup frozen peas
- Heat the oil in a large frying pan or saucepan on the hob and add the onion. Gently fry for a couple of minutes until the onion starts to soften.
- Add the apple and garlic and continue to fry for another minute.
- Add the flour and curry powder and stir in quickly, frying for a final minute.
- Add the stock and soy sauce, bring to the boil and then simmer for 10 minutes.
- Remove from the heat and blitz the sauce until smooth. You can do this in the pan with a hand blender or transfer to a stand blender.
- Once the sauce has been blitzed, add the chicken, potatoes and carrots. Simmer on a medium heat for approximately 12 minutes until the chicken and vegetables are fully cooked.
- Add the chickpeas and frozen peas and cook for another 2-3 minutes.
- Serve with boiled rice.
- Leftovers can be stored in a sealed container in the fridge for 48 hours. Reheat fully before eating.
- To freeze, transfer to a container or freezer bag, allow to cool completely then transfer to the freezer for up to 2 months. To defrost, put it in the fridge for 24 hours. Reheat in a pan on the hob until piping hot throughout.
- It is also possible to just make the sauce element of the curry in advance. After step 5, cool the sauce then freeze.
- This recipe makes enough for two meals for a family of four. ie two meals for two adults and two children. If your children are older (teenage years) or eat quite large portions then it will serve less.