• Instagram
  • Twitter
  • Facbook

Chicken Curry

Chinese chicken curry made with Mayflower Curry Sauce Mix. This is a quick and easy recipe for a UK household favourite, all the flavour and more of a takeaway.


Serves: 2

  • Mayflower Curry Sauce Mix 85g
  • Diced chicken 170g (or one large chicken breast)
  • Diced onion 55g (or one small onion)
  • Garden peas 55g (or appox. half a cup of peas)
  • Vegetable oil 1 dessert spoon
  • Cold water 16 fl oz (460ml)
  • Button mushrooms (thinly sliced) 100g


1. Heat the oil in a wok or frying pan and stir fry the chicken for three minutes.

 2. Add the onion, mushrooms and peas then stir fry for another minute. Remove from the wok/pan and keep warm.

3. Add water to wok/pan.

4. Stir in the Curry Sauce Mix, whisk until the sauce comes to the boil, then simmer on a low heat for 2-3 minutes.

5. Reintroduce the chicken, onion and peas and simmer for two minutes stirring occasionally.

6. Serve hot with boiled rice.

Medium Curry Sauce Mix

Made with

Medium Curry Sauce Mix

Find out more

You may also like...