Serves 4


  • 500g boneless, skinless chicken breasts cut into strips
  • 2½ teaspoons curry powder, divided
  • 3 tablespoons vegetable oil, divided
  • 1 medium onion, finely chopped
  • 4 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 2 cups chicken stock
  • 2 teaspoons sugar
  • 1 cup frozen peas
  • ¼ cup plain yoghurt
  • ¼ cup chopped fresh coriander
  • 1 tablespoon Maizena
  • Salt and freshly ground black pepper


1. Sprinkle the chicken evenly with salt, pepper and 1 teaspoon curry powder.

2. Heat 1½ tablespoons of oil in your Pineware electric frying pan until just smoking.

3. Add the chicken in a single layer and cook, stirring occasionally, until lightly browned.

4. Transfer the partially cooked chicken to a clean bowl and set aside.

5. Add the remaining 1½ tablespoons of oil to the electric frying pan.

6. Add the onions and cook, stirring occasionally, until softened, about 5 minutes.

7. Stir in the garlic, ginger and remaining 1½ teaspoons curry powder and cook until fragrant.

8. Whisk the chicken stock and Maizena together, then add to the pan with the sugar and 1/8 teaspoon salt.

9. Bring to a boil, then reduce the heat to medium and cook until the sauce is nicely thickened, about 5 minutes.

10. Add the peas and partially cooked chicken to the skillet, turn the heat down to low and simmer until the chicken is cooked through, a few minutes.

11. Off the heat, stir in the yoghurt and coriander; then season with salt and pepper, to taste.

12. Serve with rice.