Serves 2
* ½ Tsp Chilli powder
½ Tsp Ginger powder
½ Tsp Garlic powder
* 1 Tsp Madras curry powder
1 Tsp Turmeric
1 Tbsp. 5 Spice
1 Tbsp. Tomato puree
2 medium size onions cut into quarters (s) (sff)
2 Spring onions cut into 30 cm pieces (s) (sff)
100g Garden peas (ss) (ff)
150g Pre-cooked chicken (s) (ff)
500mL Chicken stock
* For a hotter end product increase these amounts
In a frying pan, sprayed with frylight, brown the chicken, add the onion & the spices, chicken stock & bring to the boil & then reduce to a fast simmer for 20 mins, add the tomato puree & thicken remaining liquid. 5 mins before serving add the peas & spring onions.
Serve with rice of your choice.
Credit: Pete’s Recipe Book