My Chip Shop Curried Chicken & Large Prawns with Rice šŸ˜™
My Chip Shop Curried Chicken & Large Prawns with Rice šŸ˜™

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, my chip shop curried chicken & large prawns with rice šŸ˜™. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

My Chip Shop Curried Chicken & Large Prawns with Rice šŸ˜™ is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They are nice and they look fantastic. My Chip Shop Curried Chicken & Large Prawns with Rice šŸ˜™ is something that I’ve loved my whole life.

Add the peri peri sauce and stir in. A tasty Chinese chicken curry that's perfect for an after-work supper for two and easy to pack with vegetables. Hubby once commented that the Japanese chicken curry that we would have in KL is similar to the curry we get from a Chinese takeaway here in the UK. Easy and quick, I simple sauteed some onions and chicken breast, added the.

To begin with this particular recipe, we must first prepare a few ingredients. You can have my chip shop curried chicken & large prawns with rice šŸ˜™ using 7 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make My Chip Shop Curried Chicken & Large Prawns with Rice šŸ˜™:
  1. Get 1 tbls Butter
  2. Prepare 1 large Onion diced
  3. Take 2 Chicken breasts cut into small pieces
  4. Take 4 heaped tbls Maykway Curry Powder
  5. Make ready 2 Pints Boiling water
  6. Get 300 g Large Prawns not king size (I used Cooked)
  7. Prepare 4 Enough Rice for

The curry was mild and delicious eaten with chips. How does this food fit into your daily goals? Thick, gloopy with no added nasties. Chicken breasts sauteed and simmered with onion, olive oil and curry powder.

Instructions to make My Chip Shop Curried Chicken & Large Prawns with Rice šŸ˜™:
  1. Melt the butter then fry onions until opaque in colour then add the chicken fry for 1 minute
  2. Next add 4 tbls heaped of the maykway curry sauce powder to the chicken and onions and fry for a few minutes you may need to add a little more butter to it. Keep stirring it around. About 2 minutes.
  3. Next add 1 pint of the 2 pints of boiling water and stir keep stirring as it boils it thickens so you can add another 1/2 pint of boiling water to thin it. If it's still too thick add a little more boiling water.
  4. Then turn down and simmer for 20 minutes stirring often. Boil the rice ready
  5. Next add the cooked prawns bring to the boil then simmer for 5 minutes stirring often.
  6. Serve Hot on a bed of Rice.

Thick, gloopy with no added nasties. Chicken breasts sauteed and simmered with onion, olive oil and curry powder. Simplest chicken curry you'll ever make! Serve over hot cooked rice with a little side of mango chutney, if desired. A mildly spiced chicken curry, made with chunks of fresh chicken breast coated in a 'chippy' style curry sauce.

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