This is a family favourite. I think every household loves a curry from their local Chinese takeaway. I’ve been making this for a number of years now and it’s a bit of a ‘go to’ dish due to its simple process after being at work all day.

Ingredients- chicken thighs, 1 onion quartered then split into petals, mushrooms if you wish, vegetable oil, 1 tsp of garlic paste, 1 tsp of ginger paste, 2 tbsp of plain flour mixed with 2 tsp of curry powder, 1 tsp of paprika, 1 tsp of chilli powder, 2 tbsp of tomato purée, good pinch of salt, a handful of frozen peas and two cups of water. Yes that’s it….it’s so easy everyone should try!!!

Method – heat your oil in a wok. Add your diced chicken thighs and brown gently then remove once cooked to leave the flavoured oil.

Add your onion petals with the garlic and ginger allowing the onions to colour constantly stirring not allowing the garlic or ginger to catch otherwise will become bitter.

Add in the mushrooms for a minute to colour them and take on the flavours.

Add the flour mix along with the other powdered spices. Stir around the wok for no more than 20 seconds otherwise the dish will be ruined if it becomes bitter and grainy.

Add a touch of water to the wok. This should bring the powder together. It will look really thick and gluey to start with. Place a touch of water in the wok gradually stirring away. Using a wok this is a quick process but don’t add too much water too quickly.

Add the tomato purée, peas and salt. Put the chicken back in the wok then simmer for two / three minutes. Whole process takes 10 minutes in a hot wok.

I then served this with steamed rice and again went down a storm as per normal. Happy days.