650 g diced chicken breast. Put the onion, red peppers, baby corn, mushrooms and diced chicken into your slow cooker pot. 100 g baby corn. Sprinkle over 1 tsp of Chinese five spice powder. 1 tsp Chinese five spice. In a separate bowl, make up the curry sauce - for Mayflower curry sauce I use 85 g of the powder mixed with 340 ml of cold water.. Put 800 g Chicken breast into a bowl and add 1 teaspoon Soy sauce and 2 teaspoon Cornflour (corn starch). Mix well and set aside. Heat 1 tablespoon Olive oil in a large pan over a low heat. Add 2 Shallots and cook for 4 minutes. Add 2 Garlic cloves and 1 tablespoon Fresh ginger and stir in.

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STEP 2. Fry the onion in half of the oil in a wok on a low to medium heat, until it softens - about 5-6 minutes - then add the garlic and cook for a minute. Stir in the spices and sugar and cook for another minute, then add the stock and soy sauce, bring to a simmer and cook for 20 minutes. Tip everything into a blender and blitz until smooth.. Mix the Chinese curry powder with the water, chicken stock pot, soy sauce, garlic, onion and ginger. Place chicken thighs in the slow cooker and pour liquid mixture over the top. Set off on low for 4-6 hours or high for 3 hours. Half an hour before the end, add the sliced peppers and frozen peas. If the sauce is too thin at the end of the.