Syn Free Chinese Chicken Curry
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  • 100 g of onion, chopped
  • 1150 g of zucchini (courgette), chopped
  • 1150 g of butternut squash, chopped
  • 11 clove of garlic, crushed
  • 11 tsp of grated ginger root
  • 11.5 tbs of curry powder (I used hot or medium, depending on how hot you like it)
  • 11 tbs of tomato paste
  • 11 tbs of soy sauce
  • 11/4 tsp of Chinese five spice
  • 13 cups of chicken stock
  • 1 spray oilSpray a frying pan over a medium high heat with spray oil
  • 1 Add the onion, zucchini and butternut squash and fry for 2-3 mins to soften.
  • 1 Add the garlic and ginger and fry for 1 more minute.
  • 1 Add the curry powder, Chinese five spice, tomato paste and soy sauce and stir to coat.
  • 1 Pour in the chicken stock, bring to a boil, then cover and simmer for 20 mins.
  • 1 Add sauce to a blender and blend until smooth. Set aside.
  • 1 Spray frying pan with spray oil, add chicken and fry for approx 5 mins until lightly browned. Remove and set aside.
  • 1 Spray frying pan again with spray oil, add the onion and green pepper and fry for 2 mins.
  • 1 Add back in chicken,  pour in the sauce, stir to coat, add peas, bring to a boil, then cover and simmer for about 5 mins, till chicken is cooked through.
  • 1 Serve with your choice of sides. 



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