Healthy Chinese Chicken Curry Fakeaway

  Instructions

Step 1: Simmer the Sauce Base

1. Place the celeriac, diced carrot, onion, ginger, garlic, chilli, curry powder, and five-spice powder into a large saucepan.

2. Dissolve the stock cube in the 700ml boiling water and pour into the pan. Bring the mixture to a boil over high heat.

3. Reduce the heat to low and simmer for 25 minutes, or until the root vegetables are very soft and the liquid has reduced by about one-third.

Step 2: Cook the Chicken and Vegetables

1. While the sauce is simmering, spray a separate large non-stick frying pan with low-calorie cooking spray (or use the oil) and place over a high heat.

2. Add the chicken strips and stir-fry for 6-7 minutes, until they are browned and fully cooked through.

3. Add the sugar snap peas, red pepper, and carrot matchsticks to the chicken. Cover with a lid or foil and set the pan aside to keep everything warm.

Step 3: Create the Smooth Curry Sauce

1. Once the sauce base vegetables are tender, add the soy sauce and lime juice to the saucepan.

2. Use a stick blender (immersion blender) to blitz the contents until the sauce is completely smooth and creamy.

3. Stir the drained bamboo shoots through the finished sauce.

Step 4: Plate and Enjoy!

1. Divide the stir-fried chicken and colorful vegetables between 4 serving plates.

2. Pour the hot, smooth Chinese curry sauce generously over the top.

3. Serve immediately with rice or noodles and a side of fresh vegetables for a complete, healthy meal.