Chinese Chicken Curry is a takeaway favorite which is extremely easy to make at home. You don't need lots of ingredients to make it, in-fact, you need chicken and some store-cupbord essentials such as onions, garlic, water and for this recipe - Mayfair Curry Sauce Mix. The curry sauce mix is only £1 in the likes of B&M and Homebargains and it's absolutely delicious, making Chinese Chicken Curry a recipe you can easily whip up in around 15 minutes.
Chinese Curry is typically made with chicken, beef, pork or veggies. I've chosen water chestnuts and onions as the veggies of choice for this recipe, because thats how my local Chinese serve theirs. I have known people to add peas, peppers and beansprouts to theirs through. Make this recipe your own and add whichever veggies you like!
If you're following a slimming-world diet, Mayfair Curry Sauce mix is low sun - at 4 syns per portion, the packaging looks like this:
Easy mid-week recipe for a Chinese Chicken Curry. Made using Mayflower curry powder, five spice and garlic. This is a great light, healthy alternative to takeaway - which tastes better!
- 1 tbsp Oil Vegetable, Sunflower or Frylight
- 1 Onion
- 2 Garlic Cloves
- 1 1/2 tsp Chinese Five Spice
- 3 Chicken Breasts
- 85g Mayflower Medium Curry Sauce Mix
- 340ml Water
- 1 Tin Water Chestnuts
Chop the chicken into even sized pieces, slice your onion and mince the garlic
Heat oil in a non-stick pan, then add the sliced onion - cook until they begin to turn brown and sweeten
Add the chicken, five spice and garlic to the pan, mix to coat the chicken and cook for a couple of minutes
Meanwhile, whisk 85g (3oz) of curry sauce mix into 340ml of cold water
Add the curry sauce mix to the pan of chicken and onions, stir and bring to a simmer
Add the water chestnuts, and continue to cook until everything is hot and the chicken cooked
If you need to thicken the sauce, add more powder. If you want to make it runnier, add more water.
How To Make Chinese Chicken Curry At Home
- Slice the chicken breast into equal strips, making them quite thin (rather than chunky). Then chop the onion and mince the garlic.
- Heat oil in a deep sided, non stick pan then add onions
- Cook onions until they begin to brown and sweeten up
- Then add the sliced chicken, garlic and Chinese five spice
- Stir to coat the chicken, and cook for a couple of minutes
- Meanwhile, make your curry sauce by mixing water and Mayflower powder (Or any other curry sauce powder you may have)
- Pour sauce into the chicken pan
- Then add the drained water chestnuts
- Stir and bring to the boil, add more water if it is too thick, add more powder if it is too runny. Cook on a gentle simmer until heated through and chicken is cooked
- Serve and enjoy with your favorite Chinese side dishes, mine are egg fried rice and salt and pepper chips.