Chicken With Curry Sauce

• For the chicken
• 1 lb boneless skinless chicken breast
• 1/2 teaspoon sea salt
• 1/2 teaspoon fresh ground white pepper
• 1 tablespoon cornstarch
• 2 tablespoons peanut oil
• For the curry sauce
• 2 tablespoons peanut oil
• 1 garlic clove, crushed
• 1 tablespoon ginger, grated
• 1 green chili pepper, seeds removed and finely chopped
• 1 onion, sliced
• 1 carrot, diagonally sliced
• 5 ounces broccoli florets
• 1 pint chicken stock
• 2 star anise
• 1 teaspoon ground turmeric
• 1 teaspoon Madras curry powder
• 1 pinch chili powder
• 1 tablespoon brown sugar
• 1 tablespoon cornstarch, blended with
• 2 tablespoons cold water
• 1 scallion, finely chopped, to garnish
• jasmine rice, to serve

1. Cut the chicken into bite-size pieces, season with salt and freshly ground white pepper and dust with cornstarch.
2. Heat a wok over a high heat, and add half of the peanut oil. Add the chicken and stir-fry for about 6 minutes, until golden brown. Remove and set aside.
3. Rinse out and dry the wok, and heat the remaining oil. Add the garlic, ginger and chili and stir-fry for 40 seconds or so. Stir in the onion and stir-fry for a further 40 seconds.
4. Tip in the carrot and broccoli florets and fry for 1 minute.
5. Pour in the chicken stock, and add the star anise, turmeric, curry powder and brown sugar - bring to the boil.
6. Mix the cornstarch and water together to make a smooth paste and stir into the curry sauce. Cook for 2-3 minutes, until thickened.
7. Return the chicken to the sauce and cook for 3-4 minutes, until the chicken is warmed through. Garnish with scallion and serve with jasmine rice.

chicken, chicken breast, salt, fresh ground white pepper, cornstarch, peanut oil, curry sauce, peanut oil, garlic, ginger, green chili pepper, onion, carrot, broccoli florets, chicken, anise, ground turmeric, curry powder, chili powder, brown sugar, cornstarch, cold water, scallion, jasmine rice

Taken from www.food.com/recipe/chicken-with-curry-sauce-230741 (may not work)