Chicken Curry

For the chicken curry, sauté the ginger with 1 tablespoon peanut oil. Sauté the chicken just as quickly, remove from heat, season with curry powder and spice mix, and remove from pan.

Sauté the spring onion and garlic with the second tablespoon of peanut oil, then add soup. Bring to a boil and remove from heat.

Mix the cornflour with a little cold water, add to the non-boiling sauce and bring to the boil. Add the meat, stir in the whipped cream and simmer gently for 2 minutes.

Serve the chicken curry with basmati or jasmine rice.

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