Mayflower Curry Sauce Mix - Chinese Chicken Curry - Can't beat it !

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: heavy cream

Light coconut milk reduces calories while maintaining creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu offers a plant-based option, while chicken thighs are more affordable.

Cut the chicken into traditional Chinese slices.

Peel the outer layers of the onion, removing the first two layers.

Slice the onion into about 5 mm thick slices, using half of the large onion.

Boil water in a pan and add the sliced chicken, cooking until done.

Once cooked, remove the chicken and set it aside.

In a separate bowl, combine 340 ml of cold water with 7 dessert spoons of meat flour curry sauce mix, whisking it in to avoid lumps.

Heat a wok and add 1 tablespoon of oil, ensuring it gets very hot.

Add half of the sliced onion to the hot oil and stir.

Add about half of the peas and the pre-cooked chicken to the wok, stirring to combine.

Pour in the prepared curry sauce and bring the mixture back to a boil.

Cook for an additional half minute, then turn off the heat.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens