Takeaway style chicken curry & Salt & chilli chips
2 small onions
1 red chilli (optional)
1 yellow pepper
2 medium chicken fillets
Curry paste (I used Goldfish curry sauce concentrate)
Salt & Chilli chips:
Chinese 5 spice
Preheat oven to 180 degrees.
Slice baby potatoes & add to a mixing bowl.
Lightly coat with olive oil & season with salt, pepper, chilli flakes & chinese 5 spice. (There's loads of "spice bag seasoning" options in shops or in your butchers. Use whatever's easy)
Pour onto a baking tray & bake for 10 to 15 minutes or until golden brown.
Slice up the onion, pepper & chilli.
Slice the chicken into similar sized pieces (ensures they all cook evenly). Season the chicken with salt & pepper.
Heat a few teaspoons of oil in your wok & fry the chicken gently until its gotten some colour & they're no pink left.
Remove from the wok, saute the veg for 3 to 5 mins. Add the chicken back in & top with 400ml of chicken stock
(or enough to cover the chicken & veg). Reduce heat to a low to medium heat & simmer for 10 to 12 mins.
Add 2 heaped tablespoons of your favourite curry paste. I used "Goldfish Chinese Curry Sauce Concentrate", which is about €3.50 in Tesco & it makes the perfect curry. Increase the heat to a medium to high heat & mix in the paste well until
there's no clumps left & the sauce is nice and smooth. Simmer for about 5 mins or until it's reached desired thickness.
Serve & Enjoy.
Disclaimer: This isn't some gourmet asian cuisine. This was about wanting to make a decent takeaway style dish at home & it lived up to that.
It was actually nicer than the last chinese takeaway I had, cost a fraction of the price & took very little effort.
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