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Chicken Curry (chip shop style)

So many of you asked me for a simple and quick chicken curry, this is one of two I made.

This one is for those who love to cook but want something quick.

This one uses almost the same base as the Basic Chicken Curry Recipe, the addition of a few extra herbs and spices really makes the world of difference and transforms it into something wonderful.

Use the curry powder in the plastic tubs you find in supermarkets. Don’t use the ones in the glass jars from Sharwood’s etc

I used the Tesco and Aldi medium ones so far and found them both good.



Allergens : Contains Gluten, Lactose Free

Chicken Fillets – 4

Onion – 1 Medium peeled and chopped

Garlic Cloves – 3 peeled and chopped

Curry Powder – 4 tsp

Cloves – 4

Ginger (ground) – 1 tsp

Coriander (ground) – 1/2 tsp

Cumin (ground) – 1 tsp

Star Anise – 1

Fenugreek Seeds – 1/2 tsp

Curry Leaves (optional) – 4

Tomato Puree – 2 tsp

Chicken Stock – 800ml (use 1 stock cube if you don’t have fresh stock)

Flour – 60g

Creamed Coconut – 50g


Coconut Milk – 1/2 tin

See bottom of Method for more optional ingredients



GETTING READY..You will need, 1 pot for rice, wooden spoon, 1 frying pan, 1 pot for the curry at least 1 ltr, 1 chopping board (also a raw meat one if you have it), 1 chopping knife, 1 sieve for the sauce and one colander for the rice and finally a measuring jug. Boil at least 800 ml of water in the kettle, then measure out 800ml and add the stock cube, stir till dissolved.


Heat 2 tbsp of oil in the larger of the two pots. When hot add the onions and garlic. Cook for 2 minutes without colouring.


Add all of the spices and flour then cook for a further 60 seconds stirring well all the time, then add the tomato puree, stir, add the stock and creamed coconut or coconut milk.


Turn the heat down and simmer for 15 minutes


Using your raw meat chopping board if you have one cut the chicken fillets into cubes, season with a little salt and pepper, then fry on a preheated pan until it has a nice colour.


Strain the sauce then add the chicken and simmer for a further 15 minutes or until the sauce thickens and the flavour intensifies. (OPTIONAL: Add peppers or onions or even peas if you like them)


Serve with whatever you like to have with a nice curry, I like jasmine rice and a few homemade chips


    • Valerie
    • 7th March 2017

    I cook this curry almost every week . It’s really tasty. It’s also great using tiger prawns. Just cook raw prawns in the sauce till they turn from grey to pink.

    • Cormacl
    • 27th October 2017

    I make this at least 3 times a month. I had a bet with my sister in law. I bet that I could make and serve this Chicken Curry quicker than she could order one and have it delivered from our local Chinese Take away. I WON lol 😉

    • Bernard
    • 22nd May 2018

    This really is a great Chinese style curry. With no MSG! .. YEAY!!
    For that really genuine “caramelised” flavour, try frying slices of banana with the onions and garlic, wait until it’s golden brown both side, this really adds that sweet caramel flavour.

    • Allie
    • 11th April 2019

    I don’t like these from the chip shop, but made Because my husband wanted something different. It was gorgeous. Like all Biamaith receipes. I haven’t made one I don’t like.

    • Mary Gilsenan
    • 2nd August 2019

    So simple and so tasty. Would so recommend.

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