A tasty Chinese chicken curry that's perfect for an after-work supper for two and easy to pack with vegetables. The chicken katsu curry meets British chip shop sauce is delicious in this Chinese-style one pot dish.
Mix the spices and cornflour together. Then add the chopped chicken and mix well to evenly coat the chicken.
Heat the oil in a large frying pan or flat casserole dish. Add the chicken and cook, stirring frequently, until the chicken has cooked on all sides.
Add enough stock to just cover the bottom of the pan. Stir well so that there are no lumps of spice mixture. Add the sliced red pepper & the soy and chilli sauces.
Simmer the mixture gently for about 15 minutes, stirring occasionally. The sauce will thicken until a track will remain for a few seconds after dragging a wooden spoon across the bottom of the pan.
Add the mange tout and miniature corn. Stir in well and then cover for about two minutes, to allow to soften slightly.