Chinese Chicken Curry For One

My parents both don’t like Indian food, so when we discovered this recipe for a milder Chinese curry it became a quick favourite in our house! We’ve made slight changes to it over the years, and now me, my Mum and my Dad all have different versions of it. My Dad likes his quite hot and to simmer away for an hour; my Mum likes hers super mild; and I like mine at a medium spicing and (being a student) to be ready quickly! This is the best thing about this recipe – it can be adjusted easily to suit personal preferences! It’s definitely my favourite curry recipe, and I often have it once a week as it’s quick, easy and healthy!

4.1

Ingredients:

  • 4 tbsp medium Mayflower curry powder
  • 1 tbsp soy sauce
  • 1 tbsp sugar
  • pinch of medium curry powder
  • 1 chicken breast, cut into bitesize chunks
  • 1/2 onion, chopped finely

Method:

  1. Add the Mayflower curry powder, soy sauce, sugar and medium curry powder to a measuring jug, and add cold water up to 300ml
  2. Fry the onion in FryLight spray for a few minutes until softened
  3. Add the chicken and cook for 5-7 minutes until cooked all the way through
  4. On a low heat, add 1-2 tbsp Mayflower curry powder and 2 tbsp soy sauce. Stir to coat the chicken and cook for 2 minutes – it will form a sticky paste on the chicken
  5. Add the curry sauce mixture to the pan and turn up to the highest heat
  6. Allow the curry to bubble away, stirring occasionally, until it has reduced to a thick curry sauce – this can take anything from 5 to 15 minutes and each time I’ve made it it’s taken a different amount of time, but it’s normally about 8 minutes

IMG_74167. Serve with rice

Tips and Ideas:

  • I love adding mushrooms to the curry, and serving it with a microwave Tilda Mushroom Rice
  • Use quorn chicken for a veggie alternative – it works really well in this recipe
  • Use less or more Mayflower curry powder in the sauce mixture depending on how hot your like your curry
  • Swap the chicken for prawns for a tasty Chinese prawn curry
  • Add a tin of chickpeas
  • If the curry is too hot once you’ve made it, add a spoonful of Philadelphia to help cool it down

Mayflower Curry Powdecan be bought online from Amazon, eBay and other suppliers. At around £1.30 per box, it’s a cheap ingredient which is great to buy in bulk (saves on delivery) and lasts for ages. I use this website to order it – http://www.tradewindsorientalshop.co.uk/acatalog/Mayflower_Medium_Curry_Sauce_Mix.html#.UqBFNcRdWa8

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