Chinese Chicken Curry

preparation 10 Minutes
cook time 15 Minutes
Serves 3

Ingredients Method

2 chicken breast (approx. 300g), cubed into bite-size pieces
00ml Goldfish Brand Curry Sauce Concentrate (Chinese or Chinese Hot & Spicy), dissolved with water
150g onion, diced
425g can of straw mushrooms or 200g button mushroom, sliced
1 red pepper, sliced in big cubes
75g peas (fresh or frozen
2 tbsp vegetable oil

Heat oil in a wok and stir fry the onions until golden brown.

Add the cubed chicken breast and stir fry until browned

Add the made up Chinese curry sauce, mix well and simmer for 10 minutes, until the Chicken is cooked through.

Add the mushrooms, pepper and peas and cook for a further 2 minutes. The Chinese chicken curry is now ready to serve with boiled rice, potatoes or vegetables.

Ingredients

2 chicken breast (approx. 300g), cubed into bite-size pieces

00ml Goldfish Brand Curry Sauce Concentrate (Chinese or Chinese Hot & Spicy), dissolved with water

150g onion, diced

425g can of straw mushrooms or 200g button mushroom, sliced

1 red pepper, sliced in big cubes

75g peas (fresh or frozen

2 tbsp vegetable oil

Method

Heat oil in a wok and stir fry the onions until golden brown.

Add the cubed chicken breast and stir fry until browned

Add the made up Chinese curry sauce, mix well and simmer for 10 minutes, until the Chicken is cooked through.

Add the mushrooms, pepper and peas and cook for a further 2 minutes. The Chinese chicken curry is now ready to serve with boiled rice, potatoes or vegetables.