serves 1
1/4 lb
(100 g) cooked chicken, chopped
1 small onion chopped
2 cups
(500 g) cauliflower, broken into florets
6 mushrooms sliced
3 Tbsp
(50 ml) soya sauce
5 Tbsp
(75 ml) cooking oil
1 cup
(250 ml) chicken stock
curry powder
1 Heat the oil in a small frying pan.
2 Place the chopped onion in the frying pan and cook until the onion becomes soft and brown.
3 Place the chicken, mushrooms, cauliflower and soya sauce into the frying pan and cook for 10 minutes, stirring occasionally.
4 Add curry powder, whilst stirring, until the oil is soaked up by the powder.
5 Place the cup of chicken stock into the pan and simmer till the liquid is reduced, stirring continuously.
6 Best served with brown rice or fried sliced potatoes.
