Chinese Chicken Curry

• PREP TIME 10MINS
• COOK TIME 4HR
• WW 1SMART POINTS
• KCALS 215
• CARBS 12G

• WW POINTS:
• 4 GREEN
• 1 BLUE
• 1 PURPLE

SERVING 4

Nutrition per serving

• CALORIES 215
• CARBS   12G
• PROTEIN  32G
• FAT  2G
• SATURATES  0.5G
• SUGARS  5G

Ingredients

• 500 g diced chicken breast or thighs – we use diced thighs
• 130 g baby corn
• 1 large onion diced
• 2 handfuls mixed peppers sliced
• 2 handfuls peas
• 5 large mushrooms sliced
• 1 chicken stock cube
• 85 g Mayflower Curry Sauce mix
• 340 ml water

Instructions

1. First, mix the 85g of Mayflower Curry mix with the 340ml of water and set aside
2. Place the onions, peppers, baby corn, mushrooms, peas and diced chicken in the slow cooker
3. Crumble the stock cube over the top, then pour in the Mayflower Curry mix
4. Stir well, then set to slow cook on normal/medium for 4 hours
5. If the curry seems a little runny remove the lid and cook for another 30 minutes to reduce