Takeaway Style Chicken Curry - Mayflower Curry Sauce

#ChickenCurry #TakeawayAtHome #EasyDinners

🍛 Takeaway-Style Chicken Curry at Home! 🇮🇳
So easy to make using Mayflower curry sauce — ready in minutes and always a family favourite!
Everyone loves a good curry night!

Serves 6–8. Full recipe below 👇

🧄 Ingredients
For the Curry:
▫️ ¼ cup (4 tbsp / 60 ml) olive oil
▫️ 3 large onions, chunky cut
▫️ 2½ cups (200 g / 7 oz) sliced mushrooms
▫️ 5 cups (800 g / 28 oz) chicken breast, chopped
▫️ 1 box (255 g / 9 oz) Mayflower Medium Curry Sauce Mix
▫️ 5 cups (1200 ml / 40 fl oz) cold water
▫️ 1 cup (150 g / 5.3 oz) frozen peas
For the Rice:
▫️ 2 cups (400 g / 14 oz) basmati or long grain rice
▫️ 4 cups (960 ml / 32 fl oz) cold water
▫️ Pinch of salt

👩‍🍳 Method
1️⃣ Heat oil in a large pan. Add onions and cook until starting to soften.
2️⃣ Add mushrooms and cook together for a few more minutes. Remove and set aside.
3️⃣ Add more oil if needed. Cook the chicken until browned and just cooked. Remove and set aside.
4️⃣ In the same pan, whisk the curry mix into cold water until smooth.
5️⃣ Bring to the boil, reduce to a simmer, and stir often until thickened.
6️⃣ Return the onions, mushrooms, and chicken to the pan. Simmer gently.
7️⃣ Add frozen peas during the last 5 minutes.

🍚 Meanwhile, cook the rice:
8️⃣ Rinse rice 3–4 times in cold water until the water runs mostly clear.
9️⃣ Place in a pan with cold water and a pinch of salt.
🔟 Bring to the boil, stir once, then cover tightly with a lid.
🔟 Simmer on low until water is absorbed. Remove from heat and let sit. Fluff with a fork.

✅ Serve hot with rice. Add naan or chips for the full fakeaway experience.
🧊 This curry freezes beautifully — portion it up and freeze for up to 3 months.