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CHINESE CHICKEN CURRY: HALF CHIPS / HALF RICE
You can walk in any chip shop in the North of England and actually pay to eat this 😭 It’s a classic! You can also make it, and if you’ve never tried it I highly suggest you do at least just once 👌 It’s dirty food but it’s bloody delicious 😋
SERVES 2: Difficulty ⭐️
⏲️ PREP: 10 Minutes.
📌 Dice 2 chicken breasts add them to a bowl and season, add 2 tsp cornflour and coat them well. Dice 1/2 an onion, mince 2 garlic cloves and grate a small piece of ginger. In a small bowl add 2 tsp medium curry powder, 1 tsp turmeric and a pinch of sugar. Measure 1 tsp light soy sauce and make 400ml chicken stock from a stock cube.
⏲️ COOK: 30 Minutes.
🍛 Heat 1 tbsp oil in a frying pan, add the onion garlic & ginger and cook over low to medium heat for 4-5 minutes until softened. Add the curry powder, turmeric and sugar and cook for a further minute. Add the soy sauce, the chicken stock and bring to a simmer. Turn the heat down and simmer gently for 15 minutes. Remove from the heat, add to a blender and give it a quick blitz.
🍛 Heat 1 tbsp oil in a pan, once hot add the chicken and cook for 4-5 minutes until no longer pink and browned all over. Add the blended curry sauce, add a good handful of frozen peas and simmer stirring frequently for 4-5 minutes. If you want a thicker sauce add 1 tsp cornflour mixed with 1 tbsp water gradually and keep stirring until your desired consistency.
🍛 Serve with rice, chips and enjoy 😉
There you have it done 👍 a Chinese chip shop / takeaway classic you can make at home.
Have a great Wednesday! Please do double tap and save if you like what you see and follow for more easy recipes and meal ideas ❤️ KS x
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