2 cm piece of root ginger, grated (or 1 cube of frozen ginger)
Half tbsp medium curry paste
50g frozen peas
1 skinless chicken breast, diced
soy sauce to serve
Keep the screen awake with cook mode on the Good Food app.
Ad
Method
step 1
Heat a wok and spray with oil. Add the chicken pieces and allow to cook through (about 10 minutes). Remove from the wok and set aside on a plate. Stir-fry the leek and ginger until softened. Stir in the curry paste and cook for a further 2 minutes. Stir in the peas and chicken. Reduce the heat, cover and cook for 3 minutes.
step 2
Add the mixture to the potato and serve with a splash of soy sauce.