Chinese Chicken Curry
Fancy a takeaway-style curry without leaving the house? This easy chicken curry with Mayflower Curry Sauce Mix serves two and is packed with flavour, making it an ideal midweek dinner.
Have a go!
25 mins
Ingredients
Serves 2
- 85g Mayflower Curry Sauce Mix
- 170g diced chicken (or one large chicken breast)
- 55g diced onion (or one small onion)
- 55g garden peas (approx. half a cup)
- 1 dessert spoon vegetable oil
- 16 fl oz / 460ml cold water
- 100g button mushrooms (thinly sliced)
Starring...
Curry Sauce Mix Original
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Method
- Heat the oil in a wok or frying pan and stir fry the chicken for three minutes.
- Add the onion, mushrooms and peas then stir fry for another minute. Remove from the wok/pan and keep warm.
- Add water to wok/pan.
- Stir in the Curry Sauce Mix, whisk until the sauce comes to the boil, then simmer on a low heat for 2-3 minutes.
- Reintroduce the chicken, onion and peas and simmer for two minutes stirring occasionally.
- Serve hot with boiled rice.
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