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 clove garlic cloves

Method

1. 1

   Dice chicken into bite-sized pieces and season. Finely chop onion and garlic.

2. 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. 3

   Stir in flour and cook for 1 minute, then gradually pour in chicken stock, stirring continuously to avoid lumps.

4. 4

   Add chicken pieces and simmer for 15–18 minutes until cooked through and the sauce has thickened to a glossy gravy consistency.

5. 5

   Meanwhile, cook rice in boiling salted water according to packet instructions. Drain well.

6. 6

   Serve the chicken curry over steamed rice in deep bowls, chip-shop style.