Belfast Chicken Curry Chip
Crispy golden hand-cut chips topped with tender chicken strips and smothered in a rich, fragrant Belfast takeaway-style curry sauce.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 540 kcal
Equipment
- •Large baking tray
- •Greaseproof paper
- •Large saucepan
- •Colander
- •Whisk
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 18 g
- carbs
- 62 g
- fibre
- 6 g
- protein
- 34 g
- calories
- 540 kcal
Instructions
- 1
Preheat the oven to 220°C (200°C fan) and line a large baking tray with greaseproof paper.
- 2
Parboil the cut chips in salted water for 5 minutes, then drain and shake dry in the colander.
- 3
Toss the chips with two tablespoons of sunflower oil and salt, then spread them evenly across the baking tray.
- 4
Bake the chips for 35 minutes, turning halfway through, until golden and crisp.
- 5
Heat the remaining oil in a saucepan over medium heat on the hob and fry the chicken strips until lightly browned.
- 6
Remove the chicken, then add the onion and garlic to the pan and cook until soft and translucent.
- 7
Stir in the curry powder and plain flour, cooking for 1 minute to toast the spices.
- 8
Gradually whisk in the warm chicken stock, soy sauce, and tomato purée to prevent lumps.
- 9
Simmer the sauce gently for 10 minutes until thick and glossy.
- 10
Return the browned chicken and frozen peas to the sauce and simmer for 5 minutes until cooked through.
- 11
Pile the hot crispy chips into shallow bowls and ladle the chicken curry generously over the top.
Chef's tips
Shaking the parboiled chips in the colander roughens their edges, ensuring a wonderfully crisp crust when baked. If the curry sauce thickens too quickly while simmering, add a splash of warm water or stock to reach a pouring consistency.
Ingredient substitutions
- chicken breast fillets → skinless boneless chicken thighs for juicier meat
- plain flour → cornflour (slurried in cold water) to make the sauce gluten-free
Storage
Store leftover chicken curry and chips separately in airtight containers in the fridge for up to two days.
Reheating
Reheat the curry gently in a saucepan on the hob and re-crisp the chips in a hot oven at 200°C for 8 minutes.
Common mistakes to avoid
- •Overcrowding the baking tray, which steams the chips rather than roasting them crisp.
- •Adding cold chicken stock all at once, which creates lumps in the roux-based sauce.
Serving suggestions
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