Go Back
+ servings
Print
pub style chicken curry

Pub Style Chicken Curry


Servings 4

Ingredients

  • 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

Instructions

  1. Heat vegetable oil over medium-high heat and add chicken pieces. 

  2. Season with kosher salt and pepper. 

  3. Cook until chicken is white on all sides, four to five minutes. 

  4. Add onions, carrots, garlic, and chili pepper. 

  5. Cook over medium heat until onions are softened, another 5 minutes or so.

  6. Stir in tomato paste and coat vegetables and chicken.

  7. Toss in curry powder, flour, turmeric, cumin and ginger. Stir until dry. 

  8. 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. 

  9. Stir in mango chutney just before serving.

  10. Serve over Basmati rice with Naan bread for dipping.

Recipe Notes

Pleasantville Note: This gets better the next day. So feel free to make a day ahead and re-heat over low heat.