- Angus & Onion Burgers
- Tomato & Basil Burgers
- Buffalo Rainbow Skewers
- Chinese Chicken & Mushroom skewers
- Chicken Tikka & Onion Skewers
- Chicken Tikka Skewers.
Chicken Tikka made with Tongmaster Seasonings Tikka
First as i was not using the amounts of ingredients recommended. I had to mix up the packet, this is highly recommended. Just place into a grip seal bag and shake it around to get the seasoning all mixed up.
Now to calculate how much mix to use i have made this simple table so you can use as a guide depending how much meat you are using.
Here’s a guide on how to make a homemade Chinese takeaway style chicken and mushroom curry using Mayflower curry sauce powder.
What you need for 2 servings.
- 85g Mayflower Curry Powder,
- 170g chicken breast, diced or strips.
- 150g Mushrooms quartered.
- 460ml Water
- 55g frozen peas
- 55g diced onion
- Vegetable oil
Then add your frozen peas and onion and stir fry for a further 1 minute. As you can see i didnt use onions due to a onion allergy that my partner has. Once done remove from the wok and keep warm.
Your next step is to cook your mushrooms, i prefer to do mushrooms separate for they all get a even browning. If you have a lid for the pan even better!
Now you want to put your mushrooms to the side, in the same bowl and your already cooked chicken, peas and onion.
Then put your water and curry sauce powder into the pan and whisk constantly until the sauce starts to form, become thick and finally boils.
As soon as the boil starts add back your mushrooms, chicken, peas & onion. and sitr, Lower the heat and simmer for a minute.
Your last step is to serve with chips/rice, though i did cheat and bought prawn crackers from the local takeout, our secret :).