Ingredients

Serves 2

For the Curry Paste

1 tsp ground turmeric

½ tsp chilli powder

½ tsp mild/medium curry powder

½ tsp ground coriander

1 tbsp chilli bean paste

1 tbsp rice wine or dry sherry

For the chicken

560g chicken breast fillets

2 star anise

1 tbsp rice wine or dry sherry

1 inch fresh ginger, peeled and finely sliced

Salt and ground white pepper

1 tbsp groundnut oil

1 red onion, sliced

1 red pepper, sliced

2 spring onions, sliced into 2cm pieces

1 handful bean sprouts

100g chinese cabbage, washed and shredded

1 tbsp light soy sauce

Preparation Method

For the curry paste

Place all of the curry paste ingredients into a food processor and blend into a smooth paste. Set aside.

For the Chicken 

Bring a pan of water to the boil then reduce to a simmer.

Add the star anise, rice wine or sherry, ginger and chicken breasts. Cook for 25 minutes, or until the chicken is cooked through.

Remove the chicken from the stock and shred into large pieces. Mix the chicken pieces with the paste.

Heat a Wok until smoking and add oil. Fry the red onions for 1-2 minutes then add the chicken, red peppers, spring onions, bean sprouts and cabbage, then season with light soy sauce.

Serve with plain boiled or steamed rice.