Chinese Takeaway Chicken Curry

1. Heat the oil in a saucepan over medium heat. Cook the onion for 8 minutes until soft and translucent but not coloured.
2. Add the garlic and ginger and cook for another minute.
3. Stir in the curry powder, five spice and turmeric and fry for 90 seconds until the pan smells fragrant and the spices darken slightly.
4. Pour in the stock, add the soy sauce and sugar, and simmer for 15 minutes.
5. For the classic smooth takeaway texture, blend the sauce until completely smooth, then return it to the pan.
6. Add the chicken and simmer gently for 10 minutes until cooked through. Add the peas for the last 2 minutes.
7. Stir in the cornflour slurry and cook for another minute until thick and glossy. Season with salt and serve over rice or chips.

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Notes:

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• Blending the sauce is what separates this from a homemade curry — takeaway sauce is always smooth
• Make a double batch of sauce and freeze half. It reheats perfectly
• Add a pinch of chilli powder if you want the "curry sauce, hot" version