Chip Shop Style Chicken Curry

chip shop style chicken curry

chip shop style chicken curry

If you like Chip Shop Style Curry but want to control what goes in to it you can easily create this yourself. Curry can be made as mild or as spicy as you like, depending on the amount of chili used. This recipe serves 4 and has 3 syns per portion due to the oil, gravy granules and cornflour used.

  • 400g chicken pieces cut in to 2cm cubes.
  • 300g onions coarsely chopped.
  • 1, 2 or 3 chili peppers finely chopped, depending on how hot you like your curry.
  • 2 garlic cloves crushed.
  • 1 inch ginger finely chopped.
  • 1 tablespoon of tomato puree.
  • 1 desert spoon of onion gravy granules.
  • 1 desert spoon of cornflour made in to a paste with a little water.
  • 1 teaspoon each of: turmeric, garam masala, corriander, cumin – or – 1 desert spoon of curry powder.
  • salt and pepper.
  • 1 spoon of vegetable oil (we used cold pressed rapeseed oil).
  1. Place a large wok on high heat and add the oil.
  2. Add the onions to the wok and cook on a high heat a couple of minutes.
  3. Add the chili, ginger and garlic and cook for a minute or two more.
  4. Add the chicken and continue to cook for a minute or two, mixing to ensure all pieces get a little browned.
  5. Add the dry spices and season with salt and pepper. Mix well to ensure all pieces of chicken are coated with the spices.
  6. Add a little hot water to make a thick gravy.
  7. Add the tomato puree, gravy granules, cornflour paste and mix well.
  8. Reduce heat down to a slow simmer and continue to cook for a few more minutes with the lid on until all of the chicken pieces are cooked.
  9. Remove from the heat and allow to rest for a few minutes before serving with plain boiled rice.
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