Chip Shop Curry-Hot Chicken

Chip Shop Curry-Hot Chicken. This recipe comes from our Chip Shop Curry Sausages idea, but uses shredded hot rotisserie chicken instead. It makes a quick and tasty dinner you can cook in a slow cooker. The sauce is creamy and a little spicy. Serve with chips, mash, or rice for a yummy meal the whole family will enjoy.

A simple slow‑cooker curry made with shredded hot rotisserie chicken, creamy curry sauce, peas, and onions. Easy to mix, set the cooker, and shred the chicken. Mild but can be made hotter. Serve with hot chips, mashed potatoes, or rice for a fast, comforting family dinner.

Ingredients

• 1 rotisserie or supermarket hot cooked chicken

• 125 grams McDonnell’s curry sauce (half a tub)

• 1 onion, thinly sliced

• 1 cup frozen peas

• 600 ml cooking cream (or regular cream + 1–2 tsp cornflour)

• 200 ml water

Chip Shop Curry-Hot Chicken: Directions

1. Put the whole hot chicken in the fridge for 1 hour to cool while you get the sauce ready.

2. Put the sliced onion and frozen peas into the slow cooker.

3. In a bowl, mix the cooking cream, water, and 125 g curry sauce (that is half a tub).

4. Pour the cream-and-curry mixture into the slow cooker.

5. Turn the slow cooker to HIGH heat for 1 hr.

6. After 1 hour, take the cooled chicken from the fridge. Shred all the meat from the bones.

7. Add the shredded chicken to the hot sauce in the slow cooker and stir well.

8. Turn the slow cooker to LOW and cook for 3 more hours.

9. Serve the curry with hot chips, creamy mashed potato, or rice.