How to make
The rice is rinsed in a sieve under cold running water until the water runs almost clear. This removes excess starch and helps the grains cook light and separate. The rinsed rice is placed in a saucepan with the water and salt, then brought to a gentle boil.
The heat is reduced to low, the pan is covered, and the rice is cooked for 10-12 minutes, until the water is absorbed. The pan is taken off the heat and left covered for another 10 minutes, then the rice is fluffed with a fork.
The chicken is cut into bite-sized pieces and patted dry. A large frying pan or wok is heated over medium-high heat with the sunflower oil.
The chicken is added in a single layer and browned for 4-5 minutes, turning it so the outside seals lightly. It does not need to be fully cooked at this stage.
The onion is cut into chunky pieces and added to the pan. It is cooked with the chicken for 3-4 minutes, until slightly softened but still holding its shape. The garlic and ginger are finely grated or minced, then stirred in for about 30 seconds, just until fragrant.
The curry powder and turmeric are sprinkled into the pan and stirred for 1 minute. Briefly cooking the spices in the oil deepens the flavour and gives the Chinese chicken curry its warm golden colour. The chicken stock is poured in gradually while stirring, followed by the soy sauce and sugar. The sauce is brought to a simmer, then cooked for 12-15 minutes, until the chicken is cooked through and tender.
The frozen peas are added directly to the pan and simmered for 3 minutes. The cornstarch is mixed with the cold water to make a smooth slurry, then stirred into the curry.
The sauce is cooked for another 1-2 minutes, until glossy and thick enough to coat the chicken. The curry is tasted and adjusted with salt and white pepper.
The fluffy rice is spooned into bowls and the golden chicken curry is served alongside it. Prawn crackers are added on the side for crunch, and the dish is finished with a little fresh parsley or coriander. Leftover curry can be cooled and stored in an airtight container in the fridge for up to 3 days. The rice is best stored separately and reheated thoroughly with a small splash of water.
For another hearty plant-based curry, try the aromatic traditional vegan chickpea curry next.
