Who doesn't love a good fakeaway?! Chinese chicken curry is one of my faves and this recipe will not disappoint!
4 syns per person (for 28g of mayflower curry powder, which can be found in home bargains)
What you'll need -
- Half a finely chopped onion.
- 150g chopped mushrooms.
- Handful of frozen peas.
- 1 roast chicken.
- Quarter tsp lazy garlic,
- Pinch of chilli flakes.
- Mayflower chinese curry powder (you can use either medium or hot, i have used the medium but i cant tell the difference really!)
Method -
- Fry the onion, garlic. chilli, mushrooms in frylight, once softened add in the frozen peas.
- Mix the curry powder with 350 ml cold water, microwave for 3 mins then take out and whisk until its no longer lumpy. Put it back in the microwave for a min and whisk again if its too lumpy.
- Add the curry sauce to the pan with the onions etc in, then pull off the meat from the roast chicken and add it in! Add a little more water if you feel its needed!
- Let it simmer for 10 minutes on low and then its ready,
- You can also put it in the oven on low for 30 mins if you have a crockpot type of dish with a lid on.
Hope you enjoy! Hayley xx
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