Quick and Easy Chinese Chicken Curry in the Ninja Speedi
This recipe is a game-changer for a quick and delicious Chinese-inspired chicken curry made in the Ninja Speedi. With a combination of chunky onions, frozen peas, mushrooms, and Mayflower curry powder, this dish is a perfect replica of your favourite Chinese takeaway. Ready in under 30 minutes, this recipe is a must-try for busy weeknights.
- 2 Chicken Breast (Cut in to 2cm chunks)
- 1 Onion (Chopped chunky)
- 185 g Frozen Peas
- 200 g Mushrooms (Sliced)
- 1/2 tsp Chilli Flakes
- Salt (To taste)
- 460 ml Mayflower Curry Sauce (Make according to box instructions)
Add chicken, chunky cut onions, frozen peas, mushrooms, chilli flakes, and salt to the bottom of the Ninja Speedi bowl.
Mix the Mayflower curry powder according to the box instructions or to taste, then add it to the bowl.
Stir the mixture quickly to combine.
Set the Ninja Speedi to the rapid speed meal option and cook for 20 minutes at 200°C.
Nick Jolliffe is a self-proclaimed food enthusiast who loves nothing more than experimenting with new flavours and ingredients at home. With a passion for cooking that borders on obsession, Nick is always on the lookout for inspiration to create delicious, mouth-watering dishes to share with friends and family. When he's not busy scouring cookbooks or browsing food blogs, you can find him whipping up a storm in his kitchen, always eager to try out new recipes and techniques.