Ingredients

• 800g/1lb 12oz chicken breast
• skin removed
• sunflower oil
• for frying
• 1 heaped tsp salt
• 1½ tsp white ground pepper
• 1–2 tbsp fresh ginger juice
• 1–2 tbsp cider or rice wine vinegar
• 2-3 tbsp cornflour
• 2–3 tbsp potato starch
• 2 free-range eggs
• depending on the batter you might need more
• 2 tbsp oil
• 2-3 spring onions
• sliced diagonally
• 1-2 green peppers
• cut into small squares
• 1 small carrot
• thinly sliced diagonally
• 1 tbsp fiely chopped fresh root ginger
• ½ cucumber
• cored
• halved and sliced diagonally
• 2 slices canned pineapple
• cut into pieces
• 400ml/14fl oz chicken stock
• 3 tbsp cornflour
• 2-3 tbsp caster sugar
• 100ml/3½fl oz cider or rice vinegar
• 2 tbsp tomato purée
• 1–2 onions
• cut into small squares
• 1–2 firm tomatoes
• pulp removed and flesh cut into small squares
• handful fresh coriander leaves (optional)
• salt and freshly ground black pepper
• 2 tbsp oil
• 400g/14oz cooked and cooled basmati rice
• 3 free-range eggs
• beaten
• 2 tbsp light soy sauce
• 4 spring onions
• chopped

Directions

• First prepare the chicken
• shred it thinly into 3–4mm thick pieces and place in a bowl (this is easier if you semi-freeze the chicken breast first). Alternatively
• cut the chicken into 1cm/½in cubes.
• Heat the oil in a large wok. Mix the rest of the chicken ingredients with the chicken until the chicken is well coated with batter. When oil is hot
• fry the chicken on a very high heat in batches to prevent the pieces clumping together. This will only take a minute or so if using cubes of chicken
• even less if using shredded. Place the cooked chicken on a plate lined with kitchen paper and set aside.
• To make the sauce
• heat the oil in a saucepan. When hot
• add the spring onions
• peppers
• carrot and ginger
• keeping the heat high and stirring slowly. When the peppers start to brown
• mix in the cucumber and pineapple
• then add the stock.
• Mix the cornflour with a little water to make a paste. When the stock boils
• add the sugar
• vinegar
• tomato purée
• onions and tomatoes. Once the liquid comes to the boil
• gently pour in the cornflour batter and stir continuously until the liquid thickens. Check the seasoning again and remove from the heat. Add the coriander leaves
• if using.
• For the rice
• heat a wok and once hot add the oil. Add the rice and cook for 1–2 minutes. Add the eggs and soy sauce and cook for a further 3–4 minutes or until the rice is piping hot. Finish with salt and pepper
• but remember not too much salt as the soy sauce will season the dish.
• To serve
• mix the chicken into the sauce. Pile rice into a small bowl and turn out onto each serving plate to make a neat mound of rice. Arrange the curry around the outside and serve immediately.