Here's a guide on how to make a homemade Chinese takeaway style chicken and mushroom curry using Mayflower curry sauce powder.
What you need for 2 servings.
85g Mayflower Curry Powder, Heron, B&M, Farmfoods & Home bargains all sell this in 225g tubs
170g chicken breast, diced or strips.
150g Mushrooms quartered.
460ml Water
55g frozen peas
55g diced onion
Vegetable oil
Start by heating the oil in a wok/pan then adding the chicken letting it sizzle away for 3 minutes.
Then add your frozen peas and onion and stir fry for a further 1 minute. As you can see i didnt use onions due to a onion allergy that my partner has. Once done remove from the wok and keep warm.
Your next step is to cook your mushrooms, i prefer to do mushrooms separate for they all get a even browning. If you have a lid for the pan even better!
Now you want to put your mushrooms to the side, in the same bowl and your already cooked chicken, peas and onion.
Then put your water and curry sauce powder into the pan and whisk constantly until the sauce starts to form, become thick and finally boils.
As soon as the boil starts add back your mushrooms, chicken, peas & onion. and sitr, Lower the heat and simmer for a minute.
Your last step is to serve with chips/rice, though i did cheat and bought prawn crackers from the local takeout, our secret :).
