Recipe: Delicious My Chip Shop Curried Chicken & Large Prawns with Rice 😙

Recipe: Delicious My Chip Shop Curried Chicken & Large Prawns with Rice 😙 Delicious, fresh and tasty.

My Chip Shop Curried Chicken & Large Prawns with Rice 😙. Curry isn't really a Chinese dish, of course. In fact, this East-Asian spiced sauce probably has more to do with Japanese cuisine - a sort of chicken katsu curry. Here is how you achieve it.

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.

Add the peri peri sauce and stir in.

You can cook My Chip Shop Curried Chicken & Large Prawns with Rice 😙 using 7 ingredients and 6 steps. Here is how you cook that.

Ingredients of My Chip Shop Curried Chicken & Large Prawns with Rice 😙

1. It’s 1 tbls of Butter.

2. It’s 1 of large Onion diced.

3. You need 2 of Chicken breasts cut into small pieces.

4. It’s 4 of heaped tbls Maykway Curry Powder.

5. Prepare 2 Pints of Boiling water.

6. You need 300 g of Large Prawns not king size (I used Cooked).

7. It’s 4 of Enough Rice for.

It has fantastic memories for me because when me and my three younger brothers were little boys, the Big Meal Of The Week was Friday when our mum didnt do the cooking and we could feast on Hollands Meat Pies, chips, mushy peas and curry sauce from the chippy.

I confess I never bothered making it from scratch when I lived in Ireland.

There didn't seem to be any point, when it could be so easily found at the local chipper, or made by simply adding hot water to a dried, powdery concoction of who knows what.

I love making curry from scratch a good Indian curry with all the flavours.

My Chip Shop Curried Chicken & Large Prawns with Rice 😙 instructions

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 its 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..

A crowd-pleasing easy chicken curry, packed with Chinese flavours.

To celebrate, treat yourself to an Irish favorite - curry chips!

Chips and curry sauce is a favorite late-night snack in Ireland and England.

Swap the chips and peas for baked sweet potato wedges and crunchy salad.

Chinese Curry Sauce (Wheat Flour(Wheat, Calcium, Iron, Niacin, Thiamin)Palm Oil, Curry Blend(Ground Coriander, Ground Turmeric, Mustard Flour, Chana Dal, Ground Cumin, Chilli Powder, Ground Fenugreek, Black Pepper, Garlic Powder, Salt) Sugar, Salt.