20 Minute Chinese Chicken Curry

1.Heat a couple of glugs of oil in a large non-stick saucepan or wok.

2.Add the peppers and onions to the pan and fry for 5 minutes on a medium to high heat until starting to soften and colour.

3.Add the chicken to the pan and fry for a further 5 minutes until the chicken is no longer pink.

4.Add the flour, curry powder and turmeric. Fry for 1 minute, stirring regularly.

5.Make up the chicken stock and stir in the milk.

6.Slowly add the liquid to the pan a little at a time, bringing it to the boil each time before adding more. Stir continuously.

7.When all of the liquid is used up, add the frozen peas. Season with salt and pepper.

8.Simmer on a low to medium heat for around 3 minutes until the chicken is cooked through and the peas are soft.

9.Serve with rice and prawn crackers!