Chip Shop Curry. This recipe uses a store-bought hot rotisserie chicken to make a warm, creamy curry sauce that is super easy and really tasty for dinner!
Ingredients
-
1 hot rotisserie chicken from the store
-
125 grams McDonnells curry sauce (half the tub, not the whole thing)
-
1 onion, cut into thin slices
-
1 cup frozen peas
-
600 ml cooking cream
-
200 ml water
Chip Shop Curry: Cooking Method
-
Put your chicken in the fridge for one hour so it cools down and is easier to pull apart later. While it cools, add the sliced onion and frozen peas to the slow cooker. Pour in the cooking cream, water, and half the tub of curry sauce. Stir it all together really well, then turn the slow cooker to HIGH and let it cook for one hour.
-
After one hour, take the chicken out of the fridge and pull all the meat off the bones with your hands. Put the chicken meat into the hot sauce and stir it well. Now turn the slow cooker down to LOW and cook for three more hours.
-
Serve it over hot chips, creamy mashed potatoes, or rice. It is not spicy at all, but you can add more curry sauce if you want it a little hotter!