Chinese chicken curry

 

the mixture starting to thicken up

 

 

This weeks curry  recipe is a bit of a cheat…

I have discovered when learning to cook, that it’s healthier and cheaper to make your own curry rather than to order one. It’s bit unhealthy but you can see for yourself what is being put into the curry.

I came across Mayflower powder in B&M. This is the powder you use to use as the sauce for your Chinese curry. It’s £1.00 per pack, A LOT cheaper than a takeaway!

This dish is perfect for a Friday night treat. I have added chicken and onions to mine but check out Pinterest for loads more ideas on what you can add. This could be beef, prawns or make it a vegetable curry.
Ingredients

. Mayflower ( one packet)

. A pint of water

this is the only ingredient’s i needed to make the sauce  

Method

 

  1. . Break up the curry powder so there are no big lumps of power.

    breaking up the clumps of powder
  2. .Add a pint of cold water into a pan and heat for a coupe of minutes.
  3. .start to add in the power. Don’t put it all in at once, every so often add in a little more.
  4. Once all the powder has been added, keep storing the sauce. You may need to add more water if the mixture is to runny.
    the sauce thickening up

    This is the point that my sauce was ready as it was thick enough now

The next step would be to simply add in your  chosen ingredient. For me, I fried the chicken before hand and cut up an onion then added that in when the squad was ready.

i added in chicken and onion to the sauce

 

Cost and servings

One packet of mayflower costs £1 and serves 6 people so it’s just under 17p per portion. I got 5 chicken breeats , prawn crackers an onion for £7.00.

Even by adding that on, this is still a cheaper alternative to ordering a takeaway curry.
Let me know what you think of this recipe by leaving a comment.

Follow me on twitter  @jen927

Instagram – jens_kitchenideas

 

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