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Cook
25m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Start by heating the sesame oil in a saucepan over medium heat. Add the diced onion and carrot and cook for 4-5 minutes until softened. Stir in the garlic and ginger and cook for about 30 seconds until fragrant. Add the curry powder and cook for another minute to toast the spices. Pour in the chicken stock, soy sauce and honey, then bring to a gentle simmer. Leave to simmer for 10-12 minutes while you prepare the chicken so the flavours can develop.
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For
2
M
I
Crispy Chicken
2
110g
Chicken breasts
Salt
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Per Serving
Calories
574kcal
Fat
12.7g
Carbs
78.5g
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Nic B
20 days ago
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Naomi P
21 days ago
Came home to my husband cooking this and the aroma was amazing. But the taste was even better. Will deffo add this to a regular recipe in our house
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R
Rachel F
a month ago
I absolutely LOVED this! So so tasty and really easy to make!
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A
Amy V
a month ago
I used rice noodles instead of rice and I chopped the bok choy
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Chelcee D
a month ago
Beautiful and very easy to make
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Darcy F
a month ago
Soooo yummy!
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H
Hannah V
2 months ago
So yum!! Had to add more coconut milk because I’m a wuss with spice
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Angela L
2 months ago
So amazing 😻
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Alex
2 months ago
So buzzing you think so, Angela! 💖xx
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Lisa W
2 months ago
Wagamama eat your heart out!!! Jeez this was good!
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C
Cara M
2 months ago
That was an absolute 10/10 😍😍
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D
Deborah R
2 months ago
10/10 👏🏻👏🏻 absolutely delicious
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H
Hannah S
2 months ago
This was gorgeous, my pak Choi fell apart when I tried to cut the bottom off so I know not to for next time. Loved by me and my partner!😍
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Cook
25m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Start by heating the sesame oil in a saucepan over medium heat. Add the diced onion and carrot and cook for 4-5 minutes until softened. Stir in the garlic and ginger and cook for about 30 seconds until fragrant. Add the curry powder and cook for another minute to toast the spices. Pour in the chicken stock, soy sauce and honey, then bring to a gentle simmer. Leave to simmer for 10-12 minutes while you prepare the chicken so the flavours can develop.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
Crispy Chicken
2
110g
Chicken breasts
Salt
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
574kcal
Fat
12.7g
Carbs
78.5g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Only visible to you
Made it?
Cancel
Nic B
20 days ago
Like
Reply
Cancel
N
Naomi P
21 days ago
Came home to my husband cooking this and the aroma was amazing. But the taste was even better. Will deffo add this to a regular recipe in our house
Like
Reply
Cancel
R
Rachel F
a month ago
I absolutely LOVED this! So so tasty and really easy to make!
Like
Reply
Cancel
A
Amy V
a month ago
I used rice noodles instead of rice and I chopped the bok choy
Like
Reply
Cancel
Chelcee D
a month ago
Beautiful and very easy to make
Like
Reply
Cancel
Darcy F
a month ago
Soooo yummy!
Like
Reply
Cancel
H
Hannah V
2 months ago
So yum!! Had to add more coconut milk because I’m a wuss with spice
Like
Reply
Cancel
Angela L
2 months ago
So amazing 😻
Like
Reply
Cancel
Alex
2 months ago
So buzzing you think so, Angela! 💖xx
Like
Reply
Cancel
Lisa W
2 months ago
Wagamama eat your heart out!!! Jeez this was good!
Like
Reply
Cancel
C
Cara M
2 months ago
That was an absolute 10/10 😍😍
Like
Reply
Cancel
D
Deborah R
2 months ago
10/10 👏🏻👏🏻 absolutely delicious
Like
Reply
Cancel
H
Hannah S
2 months ago
This was gorgeous, my pak Choi fell apart when I tried to cut the bottom off so I know not to for next time. Loved by me and my partner!😍
Like
Reply
Cancel
