Classic English Chicken Curry

By Culiora

A nostalgic British chip shop and pub-style chicken curry featuring tender chicken pieces in a silky, mildly spiced, fruit-sweetened sauce. Thickened with flour and flavoured with classic Madras curry powder, grated apple, and mango chutney, it delivers comforting, old-school UK takeaway flavours.

• Servings: 4
• Prep time: 15 min
• Cook time: 35 min
• Total time: 50 min

Ingredients

• 600 g boneless skinless chicken thighs, cut into bite-sized pieces
• 2 tbsp vegetable oil
• 25 g butter
• 1 pcs large brown onion, finely diced
• 3 clove garlic cloves, minced
• 1 tbsp fresh ginger, finely grated
• 1 pcs tart apple (such as Bramley or Granny Smith), peeled, cored, and grated
• 2 tbsp mild or medium Madras curry powder
• 1 tsp ground turmeric
• 2 tbsp plain all-purpose flour
• 500 ml chicken stock
• 1 tbsp sweet mango chutney
• 1 tsp Worcestershire sauce
• 100 g frozen peas
• 1/2 tsp fine sea salt, or to taste
• 1/4 tsp freshly ground black pepper
• 2 tbsp fresh coriander, roughly chopped

Instructions

1. Heat 1 tablespoon of vegetable oil in a wide frying pan or Dutch oven over medium-high heat. Season the chicken pieces with salt and black pepper, add them to the pan, and sear for 4-5 minutes until lightly browned on both sides (they do not need to be fully cooked through). Transfer the chicken to a plate.
2. Reduce the heat to medium and add the remaining 1 tablespoon of vegetable oil along with the butter. Add the diced onion and cook gently for 6-8 minutes until soft and translucent, stirring occasionally.
3. Add the minced garlic, grated ginger, and grated apple. Cook for 2 minutes, stirring frequently, until fragrant and the apple has softened.
4. Sprinkle the curry powder, ground turmeric, and plain flour evenly over the vegetables. Cook, stirring constantly, for 1 to 2 minutes to toast the spices and cook out the raw flour flavour.
5. Gradually pour in the chicken stock in small increments, whisking or stirring briskly to prevent lumps from forming and to create a smooth, velvety base.
6. Stir in the sweet mango chutney and Worcestershire sauce. Return the seared chicken and any resting juices back to the pan. Bring the sauce to a gentle simmer.
7. Turn the heat down to low, cover with a lid, and simmer gently for 15 minutes, stirring occasionally, until the chicken is tender and cooked through (internal temperature of 75°C).
8. Uncover, stir in the frozen peas, and simmer for another 3-4 minutes until the peas are tender and the sauce has thickened to a glossy, coat-the-back-of-a-spoon consistency. Taste and adjust the seasoning with extra salt or mango chutney if desired.
9. Garnish with fresh coriander and serve piping hot alongside steamed rice or thick-cut chips.