Ginger garlic chicken curry
Time to cook
30 minutes
Difficulty
Easy
Serves
2
A tasty Indo-Chinese preparation of chicken made with ginger and garlic-based gravy that goes best with noodles or fried rice.
Ingredients
Chicken Breast
1.5 breast
Fresh Garlic
1 tbsp
Fresh Ginger
1.5 Tbsp
Onion Raw
1 small
Picador Chillies
1 chilli
Spring Onion
0.125 cup
Sprig Ginger Teriyaki Sauce
1 tbsp
Schezwan Sauce
1 tbsp
Thai Sweet Chilli Sauce
0.5 tbsp
Soy Sauce
0.5 tsp
Chilli Vinegar
0.5 tsp
Cold Pressed Olive Oil
1 tbsp
Black Pepper Powder
0.25 Tsp
Corn Flour
1 Tsp
Water
0.125 cup
Step-by-step instructions to cook
Prep
Make a slurry with corn flour and water, and keep aside.
Cut the washed and cleaned chicken breast into cubes.
Chop onion, ginger, garlic, and picador chilli.
Cooking
Heat a pan with oil on medium heat.
Add and saute ginger and garlic for about a minute until it starts turning light brown.
Add and saute the onions, and picador chilli for another minute.
Add salt, pepper and the chicken cubes.
Cover and cook for 2-3 minutes until the chicken is tender and cooked.
After 3 minutes, open the lid and add ginger teriyaki sauce, schezwan sauce, Thai sweet chilli sauce, chilli vinegar, soy sauce, and black pepper powder.
Stir fry on high heat until the chicken is well coated with the sauces.
Add in the cornflour slurry and mix thoroughly on medium-high heat until the ginger garlic chicken becomes thick.
Garnish with spring onion and serve.
Nutrition information
(per serving)
Carbs
5.1
Proteins
14.9
Fats
9.0
Fiber
0.4
163
kcal
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