I’ve been reluctant to share my Creamy Chicken Curry recipe over the years as it’s a family favourite and one of my best kept secrets, but what kind of arsehole would I be if I withheld it any longer right! Truth be told I’ve made it no secret over the years that creating my very own cookbook is on my bucket list, so I’ve been holding off for that, but sharing is caring and this cold snap calls for curry.
Many years ago we lived one street away from my Hubby’s parents and I would make a double batch and send some around and they adored it and would ask when we were having curry next. My father in law would eat the leftovers on toast the following day and it also freezes and defrosts beautifully, and you can serve with either mashed potato or rice.
This recipe is super versatile as you can either use chicken thigh or leftover roast or barbeque chicken, you can sub out the thickened cream and use coconut cream in it’s place and you can also swap out the chicken and use sausages too.
From start to finish you can have this on the table in 30 minutes making it the perfect mid week meal.
1 large brown onion quartered and then thinly sliced
2 cloves of garlic crushed or finely diced
500g of diced chicken thigh (2cm cubes) or half a cooked leftover roast chicken roughly shredded.
2 large carrots peeled and thinly sliced
1 cup of frozen peas
300ml thickened cream
300 ml full cream milk (once you’ve added the cream use the container to measure the milk)
1.5 tablespoons curry powder (I use Hoyt’s)
1 teaspoon white sugar
1 teaspoon olive oil
salt to season
1/2 cup of water
Steamed rice to serve with.
This recipe varies depending on whether you opt for chicken thigh or leftover chicken so please read carefully.
If using Keens or another brand of curry powder (they are all slightly different) please start with one tablespoon and add the extra if needed. I use the Hoyts as it’s a little milder and my kids favourite.
Add the olive oil to a large frypan and cook the chicken thigh (if you’re using bbq chicken you don’t add it now) and onion for 4 minutes on medium to high heat stirring often. Add the carrots, garlic and curry powder the pan and cook for one minute stirring the entire time, as this helps enhance the curry flavour.
Add the water to the pan and cook for another 4 minutes or until all the water has been absorbed and then add the cream and milk.
Once the creamy sauce has come to the boil, add the sugar, season generously with salt and reduce the heat to medium and let it cook for 10 minutes stirring often. This will thicken the sauce so it’s important to stir often ensuring to scrape down the side of the pan.
Add the peas and if you’re using leftover shredded chicken add it now and turn the heat down to low and let it simmer for a further 5 minutes before serving with rice.