Stir in the ginger, garlic and curry powder and stir for 1–2 minutes. Add the coated chicken and stock and simmer for 12–15 minutes. Add the pineapple, water chestnuts and peppers.

Once the chicken is partially cooked and browned, add 500ml (2 cups) of water and the curry leaves and give everything a really good mix. Reduce the heat and simmer for 5 minutes.

1 tablespoon soy sauce. 1 teaspoon cornstarch. 1/2 teaspoon black pepper. For the Curry Sauce: 2 tablespoons vegetable oil. 2 ...

Chinese curry was born out of English occupation following the Opium Wars. ... this family curry sauce recipe has remained unaltered since 1961. ... Perfect for homemade chicken or beef curry, ...

Meera Sodha’s classic recipe, rich with deep flavors of cinnamon and cumin above a low flame of chiles, needs mopping up with naan. By Sam Sifton Meera Sodha’s chicken curry.Credit ...

Pour in the curry sauce and bring to the boil. Cook for 10 seconds to thicken up. Transfer to a serving plate, garnish with the spring onion and serve immediately.