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. ---------------------------------------------------------------------------
Nutrition
Ingredients
