Easy Chinese Chicken Curry 

This Easy Chinese Chicken Curry is a flavorful and comforting dish that’s simple to make! Perfect for a weeknight dinner. Here’s how to prepare it:

Ingredients:
For the Chicken:

500g chicken breast, cut into bite-sized pieces
1 tbsp cornflour/cornstarch
1 tbsp vegetable oil
1 tsp salt
For the Curry:

2 tbsp vegetable oil
4-6 cloves of garlic, minced
1 brown onion, sliced
1 red pepper, sliced
1 carrot, diced
1 tsp medium curry powder
1 tbsp Chinese five-spice powder (see below to make from scratch)
2 tbsp light soy sauce
250ml chicken stock
1 tbsp cornflour (for thickening)
1 spring onion, finely chopped (for garnish)
For Homemade Chinese Five-Spice Powder:
1 inch piece of cinnamon
1 star anise
4 cloves
1 tsp fennel seeds
1/2 tsp Sichuan peppercorns
Instructions:
Prepare the Chinese Five-Spice Powder:
In a dry skillet over medium heat, toast the cinnamon, star anise, cloves, fennel seeds, and Sichuan peppercorns for a few minutes until fragrant. Allow to cool, then grind into a fine powder using a spice grinder or mortar and pestle. Set aside.
Marinate the Chicken:
In a bowl, combine the chicken pieces with cornflour, vegetable oil, and salt. Mix well and let it marinate for about 15-20 minutes.
Cook the Chicken:
In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the marinated chicken and cook until browned and cooked through (about 5-7 minutes). Remove the chicken from the skillet and set aside.
Sauté the Vegetables:
In the same skillet, add the minced garlic, sliced onion, red pepper, and diced carrot. Sauté for about 5 minutes until the vegetables are tender.
Add the Spices and Sauce:
Stir in the medium curry powder and Chinese five-spice powder, cooking for another minute to release the flavors. Add the light soy sauce and chicken stock, bringing the mixture to a simmer.
Thicken the Sauce:
In a small bowl, mix the additional cornflour with a little water to create a slurry. Stir this into the curry sauce to thicken it, cooking for another 2-3 minutes.
Combine:
Return the cooked chicken to the skillet, mixing well to coat it in the sauce. Cook for an additional 2-3 minutes until everything is heated through.
Serve:
Garnish with finely chopped spring onion and serve hot over rice or noodles.