Chip Shop Chicken Curry with Steamed Rice
Ingredients
- 600 g chicken breast fillets
- 2 white onion
- 3 tbsp mild curry powder
- 500 ml chicken stock
- 2 tbsp plain flour
- 300 g long-grain white rice
- 3 tbsp sunflower oil
- 2 garlic cloves
Nutrition (per serving)
- Calories
- 595 kcal
- Protein
- 42.4 g
- Carbohydrate
- 69.5 g
- of which sugars
- 4.9 g
- Fat
- 15.6 g
- of which saturates
- 2.5 g
- Fibre
- 3.7 g
- Salt
- 1.18 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Dice chicken into bite-sized pieces and season. Finely chop onion and garlic.
- 2
Heat oil in a large saucepan over medium heat. Fry onion for 8 minutes until soft and golden. Add garlic and curry powder, cook for 1 minute.
- 3
Stir in flour and cook for 1 minute, then gradually pour in chicken stock, stirring continuously to avoid lumps.
- 4
Add chicken pieces and simmer for 15–18 minutes until cooked through and the sauce has thickened to a glossy gravy consistency.
- 5
Meanwhile, cook rice in boiling salted water according to packet instructions. Drain well.
- 6
Serve the chicken curry over steamed rice in deep bowls, chip-shop style.
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