Curry with a Hot Chicken – Chip Shop Curry. A simple, flavorful curry using shredded rotisserie chicken, creamy sauce, and peas – perfect for an easy, hearty dinner.
Ingredients
- Rotisserie/supermarket hot-cooked chicken → 1
- McDonnells curry sauce → 125 grams (see NOTE)
- Onion, thin sliced → 1
- Frozen peas → 1 cup
- Cooking cream → 600 ml (see NOTE)
- Water → 200 ml
Curry with a Hot Chicken: Instructions
- Keep the entire chicken in the refrigerator while preparing the sauce.
- Place onion slices and peas on top of the cooker.
- Add cooking cream, water, and curry powder. (Note: 125 g of curry powder is half a tub, not full.)
- Mix well and add to the slow cooker.
- Turn the slow cooker to high heat and let it cook for one more hour.
- After 1 hour, remove chicken from the fridge and shred the meat off the bones.
- Add shredded chicken to the hot sauce in the slow cooker and mix thoroughly.
- Reduce cooker to LOW and cook for another 3 hours.
- Serve accompanied with hot chips, creamy potato mash, or rice.
- Adjust curry powder to taste if a spicier dish is desired.
Note: Cooking cream does not split easily when heated, unlike normal cream.
Marry Me Chicken Pasta Slow Cooker 4-Ing