Chinese Chicken Curry Recipe: Homemade Takeaway Flavors Done Right
Recreate the magic of Chinese curry at home with tender chicken, fragrant spices, and a No Count twist. Perfectly comforting and guilt-free!
Ingredients
- 4 chicken breasts cut into pieces
- 1 onion thinly sliced
- 200 g frozen peas
- 250 g chestnut mushrooms sliced
- 2 cloves of garlic crushed
- an inch piece of ginger finely chopped
- 1 tbsp olive oil from daily allowance
- ½ tsp Splenda/Truvia
- 300 ml chicken stock made with 1 chicken stock cube
- 20 g plain flour 5g per person is free
- Spicentice Chinese Curry Spice sachet
Instructions
- Whisk the flour and Spicentice sachet into the stock and leave to one side.
- Heat the olive oil in a wok/large frying pan and cook the chicken for about 8 mins.
- Add the ginger, garlic, onion and mushrooms and cook for a further 5 minutes, stirring occasionally.
- Stir in the stock mixture, peas and sugar and bring to a simmer.
- Allow to simmer for a further 20 minutes, stirring occasionally.
- Serve and enjoy!
Nutrition
Calories: 238kcalCarbohydrates: 22gProtein: 23gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 48mgSodium: 199mgPotassium: 851mgFiber: 5gSugar: 7gVitamin A: 427IUVitamin C: 25mgCalcium: 52mgIron: 2mg
Tried this recipe?Let us know how it was!
