Last February, I posted a recipe for Butter Chicken. At the time I was trying to embrace my family’s love of Indian food, while still grappling with my dislike for curry. Butter chicken was my “compromise”. Through the year though I would pick at my husband’s chicken curry while dining out here and there and gradually, I started to develop a taste for it. I dare say, a craving for it. A couple of weeks ago, I took the plunge and ordered my own plate of pub style chicken curry at our local haunt and almost licked the bowl clean, it was that good.
It then became my mission to find a recipe for pub-style chicken curry that I could make at home. Not so easy. There really aren’t a lot and of the ones I could find, none looked like the one I fell in love with. I wanted a creamy sauce, nothing too hot – so I came up with this one from a few different recipes, with major inspiration from here. I adjusted quantities slightly to get more flavour on certain things. I think it’s delicious. Let me know what you think.
The Pub Style Chicken Curry is comfort food at it’s finest and makes an excellent Sunday meal. Serve with warm naan bread and allow your guests accolades to flow over you. You’re welcome.
Author’s Note: You can find my favourite Pink Le Creuset Dutch Oven here.
Pub Style Chicken Curry
- 1 tbsp vegetable oil
- 4 split chicken breasts cut into 1 inch cubes
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 medium onion chopped
- 4-5 medium carrots chopped into 1/2 inch pieces
- 4 cloves garlic finely chopped
- 1-2 Thai red chili peppers finely chopped
- 1 tbsp tomato paste
- 1 1/2 tbsp mild curry powder
- 2 tsps flour
- 1/2 tsp turmeric
- 1/2 tsp ground cumin
- 1 1/2 tsps minced ginger
- 2 cups hot chicken stock
- 1 cup table cream (18% M.F.)
- 1 tbsp Sweet Mango Chutney
Heat vegetable oil over medium-high heat and add chicken pieces.
Season with kosher salt and pepper.
Cook until chicken is white on all sides, four to five minutes.
Add onions, carrots, garlic, and chili pepper.
Cook over medium heat until onions are softened, another 5 minutes or so.
Stir in tomato paste and coat vegetables and chicken.
Toss in curry powder, flour, turmeric, cumin and ginger. Stir until dry.
Add in chicken stock and bring to a boil. Add in cream and once it returns to a boil, lower heat and simmer for 30 minutes, stirring occasionally.
Stir in mango chutney just before serving.
Serve over Basmati rice with Naan bread for dipping.
Pleasantville Note: This gets better the next day. So feel free to make a day ahead and re-heat over low heat.