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servings
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Chinese-Style Chicken Curry
Prep Time
10
M
INS
Cook Time
4
HR
KCals
215
Carbs
12
G
4
Servings
Ingredients
500
g
diced chicken
breast or thighs - we use diced thighs
130
g
baby corn
1
large onion
diced
2
handfuls
mixed peppers
sliced
2
handfuls
peas
5
large mushrooms
sliced
1
chicken stock cube
85
g
Mayflower Curry Sauce mix
340
ml
water
Instructions
First, mix the 85g of Mayflower Curry mix with the 340ml of water and set aside
Place the onions, peppers, baby corn, mushrooms, peas and diced chicken in the slow cooker
Crumble the stock cube over the top, then pour in the Mayflower Curry mix
Stir well, then set to slow cook on normal/medium for 4 hours
If the curry seems a little runny remove the lid and cook for another 30 minutes to reduce