Proper Chinese Curry without the guilt

We LOVE a Chinese Takeaway in our house, but with the recent restrictions, our beloved local has temporarily had to close it's doors.

Rather than be unfaithful, I thought I would give it a go myself and the results have not disappointed either of us. This version of a Chinese chicken curry is free from gluten, dairy, MSG and is low fat too.

Chinese Chicken Curry and Slim Rice

Serves 2 hungry people (Or Northerners)

Ingredients

2 chicken breasts, diced

2 white onions, diced

2 cups mushrooms, diced

3 carrots, grated

1/2 cup frozen peas

2 tbsps medium curry powder

1 tsp cumin

1 tsp turmeric

pinch of chilli flakes

2 garlic cloves crushed

1/2 tsp grated ginger

750ml chicken stock

3 tbsps gluten free flour

seasoning

2 packets slim rice (Follow instructions for cooking)

1. Heat some fry light in a wide, large pan. Add the onions, carrot, garlic and ginger, add a little water and cook until soft. 
2. Add the spices and flour and cook off in the pan, adding a little bit more water if necessary. Add the mushrooms and soften for a minute. 
3. Pour in the chicken stock and mix well to distribute the flour and spices. Bring to a low simmer and cover with a lid. Cook for about 7 minutes, stirring occasionally. 
4. In a frying pan, dry fry the chicken breast pieces until tender and cooked through. 
5. Add the chicken and peas to the curry sauce and allow the flavours to soak in for a few minutes. Season to taste.
6. Serve alongside the slim rice. Be generous with the sauce!

TIP: 

We had this 2 weeks in a row, but the second time around, I served it with low fat oven chips and slim rice, to make it even naughtier but still nice. 

King prawns or Tofu cubes make a great substitute for the chicken. They don't take as long to pan fry, but can still be added to the sauce at the same time as the peas to soak up the flavours.