Chinese Chicken Curry
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Ingredients
4 Chicken breasts cut into bite size chunks.
1 Large red onion finely chopped.
250g mushrooms sliced.
200g peas.
200g Goldfish Brand Chinese Curry Sauce Concentrate
The curry sauce is 405g per pot.
The curry sauce is 405g per pot.
You add 100g of concentrate to 300ml of hot water to make two servings.
For this recipe, we use half of the concentrate (200g) so this is mixed with 600ml of hot water.
When you add the concentrate, it needs to be stirred until it has fully dissolved.
Method
Fry the onions until translucent (about 10 mins).
Add the chicken and fry until sealed.
Add the mushrooms and cook for 3 mins.
Add the mixed curry sauce & peas.
Cook for 20-25 mins
We serve 350g per person.
We normally dish onto a bed of steamed shredded white cabbage.
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