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Old School Chicken Curry

3.1/5 rating (72 votes)
  • Serves: 4-6
  • Prep Time: 25 mins
  • Ready in: 45-50 mins
  • Difficulty: Very Easy
  • Print:
Old School Chicken Curry

In honour of armed forces day we will cook a favourite of the armed forces, chicken curry.


  • 4 tbsp vegetable oil
  • 8 skin on boneless chicken thighs, cut in to 4
  • 1 large onion, chopped
  • 2 carrots, peeled and cut into 1cm cubes
  • 2 sticks celery, cut into 1cm cubes
  • 2 garlic cloves, crushed
  • 3-4 tbsp mild Madras curry powder
  • 2-3 tbsp plain flour
  • 2 x 10g chicken stock cubes
  • 1 tbsp tomato puree
  • 2 tbsp unsweetened desiccated coconut
  • 2-3 tbsp mango chutney
  • salt and freshly ground black pepper
  • boiled rice and poppadums', to serve

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  • Heat the oil in a large pan, add the chicken and cook quickly until browned, then add the vegetables and garlic.
  • Add the curry powder and stir to coat, then add the flour, stock cube and tomato puree and mix well.
  • Gradually stir in about 900ml, then season and bring to the boil.
  • Reduce heat and GENTLY simmer gently for 15 minutes, stirring occasionally, or it will catch.
  • After this time add the coconut and mango chutney, to taste, and cook for a further 15 -20 minutes, or until chicken is cooked through and tender.
  • Season again if necessary and serve with boiled rice, chopped banana, more coconut, chopped tomatoes, chopped onions and poppadums.

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