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250g long grain or basmati rice
500g boneless chicken thighs, cut into pieces
3 tablespoons dark soy sauce
1 tablespoon cornflour
1 teaspoon Chinese five-spice powder
1 tablespoon vegetable oil
2 brown onions, thickly sliced
1 tablespoon finely grated ginger
1 tablespoon finely grated garlic
3 tablespoons mild curry powder
500 ml chicken stock
200g fresh pineapple chunks
2 bell peppers, thickly sliced
With a few minor adjustments we like to eat the chicken curry from Sunil Vijayakar, a hip food stylist from London. It is very tasty, with fresh pineapple and Basmati rice and also nice, it is ready quickly!
How to make the Chicken Curry
Cook the rice as indicated on the package.
Keep the rice warm in the oven, warm the rice bowls too.
Wash and cut the peppers, onions and pineapple chunky.
Stir the soy sauce with cornflour and five spice until combined.
Fold in the chicken and heat the oil in the frying pan.
Fry the chicken light brown and cooked through.
Stir-fry the peppers and the onions 5-6 minutes.
Stir in ginger, garlic and curry powder and stir-fry for another 1-2 minutes. Stir all together in the pan, chicken stock included, and let it simmer softly.
Let the sauce thicken for 10- 12 minutes, without the lid on the pan.
Spoon the rice into the warm bowls and top it with the chicken curry.