Wan says: “Enjoy the exotic flavours of succulent chicken marinated in ginger, garlic and curry powder, simmered to perfection in a savoury coconut cream sauce. Ready in minutes!”

Serves 2

Prep: 5 minutes

Cook: 15 minutes

Ingredients

300g skin-on, boneless chicken thighs
1 tbsp minced ginger
2 tbsp minced garlic
1 tbsp fish sauce
2 tbsp curry powder
2 tbsp vegetable oil
1 small red onion, finely sliced
6 fresh curry leaves
125g coconut cream (coconut cream is thicker than coconut milk)
Salt, to taste

Method

Cut the chicken into bite-sized pieces, place in a bowl and add the ginger, garlic, fish sauce and curry powder. Mix well and set to one side.

Place a wok over a medium heat, add the oil and gently soften the onion until tender and translucent. Add the chicken, increase the heat to medium-high and brown the chicken all over.

Once the chicken is partially cooked and browned, add 500ml (2 cups) of water and the curry leaves and give everything a really good mix. Reduce the heat and simmer for 5 minutes. Finally, add the coconut cream, stir and continue to cook until slightly thickened. Check for seasoning and adjust with salt to your preference.

Chinese Made Easy: 3 effortless recipes to elevate your midweek menu