How to make it

  • On a plate or in a bowl, toss the chicken pieces in the cornflour and season well;
  • Set aside;
  • Heat 1tbsp oil in a wok on a low to medium heat, add the onion and cook, stirring well, for some 5 to 6 minutes until softens a bit;
  • Stir in the garlic and cook for about 1 minute or so;
  • Add the spices and sugar, mix everything together well and cook for a further minute or so;
  • Stir in the stock, dry sherry and soy sauce, increase the heat, and bring to the boil;
  • Reduce heat to low and, stirring occasionally, simmer the mixture for some 20 minutes or so;
  • Pour everything into a blender and “blitz”;
  • Pour the remaining oil in the pan on a medium heat, add the chicken and, stirring often, cook the chicken until well browned all over.
  • Tip the sauce back into the pan and bring everything to a simmer, stir in the peas and cook for some 5 to 6 minutes or so or until the chicken is cooked through and juicy;
  • If required, add a little water to thin the sauce to consistency desired;
  • Serve with rice.

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