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chicken curry

British Chicken Curry Recipe

Cowbridge Kitchen

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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This takes about 40 minutes to make
10 mins Prep time
30 mins Cooking time
Cooking timer Time
Nutritional Facts
This is per a 240g portion
Calories: 254
Protein: 16g
Fat: 15g
Carbohydrates: 16g
Fiber: 3.4g
Sugar: 7g
Nutritional information Nutrition
This recipe will serve upto 3 people Table for Two Servings
Easy : This recipe is easy
Anybody can have a go at this recipe
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If you are going to use leftover chicken, then the price of this recipe will be much less.

Chicken Recipes ,

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Cost to make:
£4.32 / $5.47(Est.)

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How to Make 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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serving tray Cuisine:British
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350 g ripped cooked chicken
60 g Butter
50 g plain flour
1 onions
1 apple
1 tsp Garlic
4 tsp Hot curry powder
25 g soft brown sugar
3 chicken stock cubes
1 vegetable stock cube
500 - 550 ml chick & veg stock
45 ml tomato paste

Cooking Instructions

  1. Dice up your onions and your apple then mix in the garlic and a splash of olive oil.
  2. Melt the butter and a splash of olive oil in a flame proof cooking pot.
  3. Cook the Apples & Onions on a low heat until soft, normally takes around 10 or 15 minutes.
  4. 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.
  5. Add the soft brown sugar to the pan and mix in well. Let this caramelise for a few minutes.
  6. Add the curry powder and the flour to form a thick roux.
  7. Slowly add the Chicken and Vegetable stock to the pot , mixing it well with a WHISK until the sauce thickens.
  8. Add the chicken to the sauce.
  9. Finally , you need to add the tomato paste. the more paste you add the richer looking the curry will be
  10. Keep stirring and allow to cook for a few minutes to thicken.
  11. If the Curry is too thick then you can always add a further 50 - 100ml of hot water.
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Chefs Tips

You can make this sauce as thick or thin as you like. 500ml of stock makes a nice thick sauce where as 600ml of stock will make the curry sauce much thiner.

Hot Curry Powder
5 tsp (Hot Curry)
3 tsp (Mild Curry)