This Chicken Curry recipe is a great idea for using up leftover chicken because the chicken is not marinated, it is just ripped from the leftovers.
British Chip Shop Curry is a bit sweet but with a bit of a kick and is perfect served with Chips or Rice.
In this Chicken Curry recipe we keep it simple by just making a classic curry sauce that you add the chicken to so it is a great way to use up leftover Chicken so no food goes to waste and you don't need lots of fancy spices either, just some Curry Powder, Brown Sugar and Chicken Stock.
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History of the British Curry
The history of British curry is a fascinating tale that intertwines cultural exchange and culinary evolution.
It all began during the British colonial period in India, where British officers and traders were introduced to the rich and diverse flavors of Indian cuisine. As they returned home, they brought with them not just spices but also recipes and cooking techniques, which gradually adapted to local tastes.
By the mid-20th century, the influx of South Asian immigrants, particularly from India, Pakistan, and Bangladesh, played a pivotal role in popularizing curry in the UK. Restaurants began to spring up, serving dishes like chicken tikka masala, which would eventually be dubbed a national favourite. This dish, along with others, became emblematic of the British palate, showcasing how curry has evolved from its traditional roots into a beloved staple of British dining.
Today, curry is not just a meal; it represents a fusion of cultures, reflecting the UK's multicultural society and its ongoing love affair with Indian cuisine.
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Serves: Two
Medium
Cook in: 30 min
Prep: 10 min
What equipment do you need ?
Saucepan
Whisk
Measuring Jug
Title
Plastic Measuring Jug
Measuring Jug 1L or 2L Clear Plastic Kitchen Freezer Microwave Dishwasher Safe
£5.99
Wire Whisk
3 Pc Whisks Egg Beater Cakes Hand Blender Balloon Mix Stir Whip Wire Whisk Set
£3.99
Saucepan Set
3-Piece Stainless Steel Saucepan Set with Glass Lids – 16cm / 18cm / 20cm
£34.99
Video : Cooking Chicken Curry
Video may vary from this recipe
What is Chicken Curry?
If you fancy a Chippy Tea then you might want to try this Chip shop Chicken Curry. The Chippy tea has become something of a modern culture, and chip shop food has seen a resurgence in recent times, thanks to companys like Harry Ramsdens.
You might want to add a homemade Chicken Curry to your order tonight. This curry is a take on the classic Sweet & Fruity Chip shop Curry.
Because we use pre cooked chicken in this Curry Recipe it makes it a great way to save on food waste as you can use up left over chicken.
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Variations of Chicken Curry
Chicken curry is a versatile dish that can be adapted in numerous ways to suit different tastes and preferences.
From the rich and creamy textures of a traditional Indian butter chicken to the spicy and tangy flavours found in Thai green curry, each variation offers a unique culinary experience.
Ingredients such as coconut milk, yogurt, or various spices can be incorporated to create distinct flavour, while cooking methods may range from slow simmering to quick stir-frying.
This classic chip-shop curry is a mild family favourite, but it can be spiced up by adding an extra teaspoon of Curry Powder or Chili Powder to the recipe.
Dice up your onions and your apple then mix in the garlic and a splash of olive oil.
Melt the butter and a splash of olive oil in a flame proof cooking pot.
Cook the Apples & Onions on a low heat until soft, normally takes around 10 or 15 minutes.
While the onions & apples are cooking , make up 500 to 550 ml of chicken and vegetable stock using the stock cubes. Set this aside for a few minutes.
Add the soft brown sugar to the pan and mix in well. Let this caramelise for a few minutes.
Add the curry powder and the flour to form a thick roux.
Slowly add the Chicken and Vegetable stock to the pot , mixing it well with a WHISK until the sauce thickens.
Add the chicken to the sauce.
Finally , you need to add the tomato paste. the more paste you add the richer looking the curry will be
Keep stirring and allow to cook for a few minutes to thicken.
If the Curry is too thick then you can always add a further 50 - 100ml of hot water.
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Chefs Tips for making Chicken Curry
What type of curry powder should I use?
In this recipe I have used a Hot Curry Powder. If you use a different strength powder you may have to adjust the amount of Curry Powder you use to taste.
Can I make Chicken Curry vegetarian?
Yes, it is possible to make Chicken Curry vegetarian by substituting the chicken with plant-based ingredients. Common alternatives include tofu, chickpeas, or a variety of vegetables such as potatoes, carrots, and bell peppers.
What is the best way to store leftover Chicken Curry?
To properly store leftover chicken curry, allow it to cool to room temperature before transferring it to an airtight container. You can keep this in the refrigerator for upto 3 days.
Can I make Chicken Curry in advance?
Yes, you can prepare Chicken Curry in advance. This dish often benefits from being made ahead of time, as the flavours have the time to develope and deepen during storage.
Cuisine:British
