- 2 onions, chopped
- 4 cloves of garlic, sliced
- 3 carrots, sliced
- 4 tsp curry powder (mild or medium)
- 1 tbsp garam masala
- 3 tbsp plain flour
- 600ml chicken stock
- 2 tbsp soy sauce
- 2 tbsp honey
- 4 skinless, boneless chicken thighs
- 2 eggs, beaten
- Plain flour
- Panko breadcrumbs
Add a little olive oil to a pan on a medium heat, then add the onions, garlic and carrots. Once the onions have caramelised and everything has softened, add the curry powder and garam masala and mix everything together.
Add the flour and coat everything before pouring over the chicken stock and adding the soy sauce and honey, stirring everything together. Cook uncovered until the sauce begins to thicken.
Once thickened, pass the sauce through a sieve to remove the veg and return the sauce to the heat allowing it to thicken further.
Meanwhile, heat a frying pan with a centimetre or so of oil. Make sure the oil has a bit of a shimmer and test it’s up to heat by dropping a breadcrumb in making sure it bubbles up and goes golden.
Once the oil is ready, fully coat the chicken thighs in flour, then the egg, then give them a full breadcrumb coating before placing them (no more than two at a time, depending on the size of the pan) in the oil. Fry them for about 4 or 5 minutes on each side until the coating is golden brown and the chicken is cooked through.
If it looks like the breadcrumbs are going to darken and burn before the chicken is cooked then put the chicken on a baking tray in the oven to finish them off. This is also a good idea if you’re cooking them in small batches and want to keep them warm.
Once the chicken is cooked through and the sauce it thickened slice the chicken up and serve it on a bed of rice with the sauce poured over.
1/2 onion, finely chopped
3 garlic cloves, crushed
300ml chicken stock
3 tbsp crushed black peppercorns
1 tbsp Worcestershire sauce
200ml fat free fromage frais
Add the chicken stock, onions and garlic to a pan on a high heat, bring to the boil. Add the peppercorns and Worcestershire sauce, reducing the heat and simmering gently for 20 minutes, stirring often. The sauce should thicken nicely.
Remove from the heat for a few minutes and add the fromage frais, stirring in thoroughly. Add to a very low heat to warm through further if required.
Wow, it’s been over four years since I posted anything here. Um, here, have a recipe…
We’ve cooked this a few times now and always adapt it from a really badly written recipe we found online, with bonus horrific pictures (although, to be fair, it’s practically impossible to make mushy pea curry look good). So here’s our version:
Note: This would probably serve four quite easily, but we tend to leave plenty for leftovers. There’s also two methods depending on how you’d prefer it.
3 x 300g tins of mushy peas
400g tin of chopped tomatoes
400g tin of baked beans
2 chicken breasts, cut into bite-size pieces
1 onion, roughly chopped
3 garlic cloves
3 tbsp curry powder
Method one (chunky-ish)
Add the chicken to a large pan over a medium heat for 5-6 minutes or until cooked, then add the garlic and onions and cook until soft. Add the mushrooms and cook for 2-3 minutes.
Add the mushy peas, chopped tomatoes and baked beans and stir everything together. Add the curry powder and season with salt and pepper. Simmer for 8-10 minutes. Serve with rice.
Method two (smooth)
Add the garlic and onions and cook over a medium heat until soft. Add the mushy peas, chopped tomatoes and baked beans and stir together. Add the curry powder and season with salt and pepper, and simmer for 8-10 minutes.
Meanwhile, add the chicken to a large pan over a medium heat for 5-6 minutes or until cooked. Add the mushrooms and cook for 2-3 minutes.
Once the mushy pea/tomatoes/beans mixture is fully heated through carefully blend with a hand blender to your preferred consistency. Mix in the chicken and mushrooms and service with rice.