Simple Chinese 5 Spice Curry

• 250g basmati rice
• 500g skinless, boneless chicken thighs, cut into bite-sized pieces
• 3 tbsp soy sauce
• 1 tbsp cornstarch
• 4 tsp The Spice Club Chinese five-spice mix
• 1 tbsp oil
• 2 onions, coarsely chopped
• 1 tbsp finely grated ginger
• 1 tbsp finely grated garlic
• 500ml chicken stock
• 200g fresh pineapple chunks
• 200 g mushrooms or shitakes
• 2 bell peppers, coarsely chopped

Step 1: Preparing the chicken

• Cook the basmati rice according to the instructions on the package.
• Mix the chicken thighs in a bowl with the soy sauce, cornstarch and The Spice Club Chinese five-spice mix. Let this marinate for 10-15 minutes.

Step 2: Searing the chicken

• Heat the oil in a large skillet or wok over medium heat. Add the marinated chicken and cook for 5-7 minutes until golden brown and cooked through. Remove the chicken from the pan and set aside.

Step 3: Baking the vegetables

• In the same pan, add a little extra oil if needed, and fry the onions, ginger and garlic for 3-4 minutes until soft and fragrant.
• Add the sliced ​​peppers and cook for 2-3 minutes until they begin to soften.

Step 4: Making the curry

• Pour the chicken stock into the pan and add the pineapple chunks and mushrooms or shitakes. Bring to the boil and simmer for 5-7 minutes, so that the flavors mix well.
• Add the fried chicken back to the pan and stir. Let it simmer for another 2-3 minutes.

Step 5: Serving

• Serve the Chinese chicken curry over cooked basmati rice and enjoy a delicious, quick meal.