This is the easiest curry to make ever. I know I can make a proper curry, I've even got all the spices in the cupboard but today I fancy a Chinese curry and I'd rather stay as healthy as possible and cook this version than a blowout on a takeaway plus my version has lots of vegetables added.
I cooked mine in the slow cooker but this is just as easy in a pan.
Brown 4 Chicken breasts (protein) with 2 finely chopped onions. Add loads of frozen mixed vegetables
Add 1/3 of the tray of Mayflower curry sauce mix & aprox pint of water. Bring to boil stirring well. You may need to add more water to get the desired sauce thickness.
Either transfer to slow cooker or simmer for 20 minutes or until chicken cooked through.