Chinese Curry Chicken

Colourful Chinese decorations can already be seen inundating the city’s Chinatown and surrounding areas.  Soon other parts of the city will be following suit with the fabulous smell of traditional food, emanating from the Chinese food market situated in St Ann’s Square and the extraordinary sounds of Chinese music being played around the Art Gallery.

Probably the most expected event is the closing parade with the traditional Chinese dragon as protagonist, followed by an spectacular fireworks display in Chinatown and Albert Square.

But as we asked before: What is a celebration without curry? Here’s how to make this recipe:

1. For the curry paste: Place all of the curry paste ingredients into a food processor and blend to a smooth paste. Set aside.

2. For the chicken: Bring a pan of water to the boil, then reduce to a simmer and add the star anise, rice wine or sherry, fresh ginger and chicken breast. Cook for 25 minutes or until the chicken is cooked through. Remove the chicken and shred into large pieces. Remove the impurities that may have formed on the top of the stock and set aside.

3. Mix the chicken with the curry paste.

4. Heat a wok until smoking, then add the groundnut oil. Fry the red onions for 1-2 minutes, or until softened, then add the chicken, red peppers, spring onions, bean sprouts and Chinese leaf. Stir-fry for 1-2 minutes, then season with the light soy sauce.

5. Serve with plain rice and a small bowl of the hot chicken stock to ladle onto the rice to moisten.