Chinese Chicken Curry

Instructions

1. Heat a large frying pan or saucepan over medium heat and spray with low-calorie cooking spray.
2. Add the chopped onion and chicken pieces and cook for 5–6 minutes until the chicken is lightly browned.
3. Crumble in the chicken stock cube and stir through the curry powder and Chinese five spice.
4. Add the chopped mushrooms and frozen peas and cook for a further 2–3 minutes.
5. In a jug, mix the curry sauce powder with the water until smooth.
6. Pour the curry sauce mixture into the pan and stir well.
7. Bring to a gentle simmer and cook for around 15 minutes until the sauce has thickened and the chicken is fully cooked through. Add a splash of extra water during cooking if needed to loosen the sauce.
8. Serve hot with rice, chips, or your favourite fakeaway sides.