Friday, 2 December 2016

Chinese Chicken Curry - 4 syns!

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 -
  1. Fry the onion, garlic. chilli, mushrooms in frylight, once softened add in the frozen peas.
  2. 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.
  3. 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! 
  4. Let it simmer for 10 minutes on low and then its ready,
  5. 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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