Ingredients
8 oz. Boneless Skinless Chicken Breast
1 tbsp. Red Wine
1 tbsp. Dark Soy Sauce
1 tsp. Corn Starch
2 tbsp. Vegetable Oil
1 tsp. Sesame Oil (optional)
1 Medium Green Pepper Sliced Into Strips
1 Medium Yellow Onion Sliced Into Strips
4 oz. Sliced Fresh Mushrooms (white or cremini)
1 tbsp. Fresh Ginger
1 tbsp. Minced Garlic (bottled if you have it)
½ tsp. Chinese Five Spice
1 tsp. Ground Cumin
1 tsp. Red Chili Flakes
2 tbsp. Curry Powder (Madras if you have it)
½ tsp. Salt
3 oz. Beef Bouillon or 3 oz. Water With Packet of Bouillon Dissolved
Preparation
· Slice the chicken breast into bite size pieces
· Mix the wine, soy sauce and corn starch into a marinade
· Marinate the chicken in the marinade for about 30 minutes
· Heat the oil (s) in a skillet until hot
· Add the ginger, garlic, onion, five spice, cumin, and chili flakes for about 20 seconds
· Add the chicken, marinade and curry powder – stir for about a minute
· Add the green pepper and mushrooms – stir for about a minute
· Add the bouillon or water – stir until mixed – about two minutes
· Turn the heat off – leave the curry covered in the skillet until ready to serve
· Serve on a bed of steamed rice (I prefer Basmati)
Note: Once the oil in the skillet is hot it doesn’t take long for the ingredients to cook.
Add the bouillon shortly after the peppers and mushrooms are added so that it doesn’t burn or become too dry.
If the sauce is too watery, add a thickener like corn starch or 1 teaspoon of flour to thicken.