chicken curry

Pats Chicken Curry

Definitely a long serving family favourite. My Mum, Pat, always made this for us while we were growing up. It took me a while to perfect making it but stick with it, its so worth it. The curry powder used always had to be Sharwoods and thats what I still use.

The dish is always better the day after or even the day after that. Sometimes I add chopped onions (chopped vertically) and or frozen peas just before serving.

I have made this with prawns and beef and its equally good. It freezes well too. I have also sometimes added creme fraiche too which makes it a bit milder and creamier.

Serves: 4-6
Prep Time: 15 mins
Cook Time: 30 mins


  • 1 onion, finely diced
  • 1 clove garlic, finely chopped
  • 4 tbsp vegetable / rapeseed oil
  • 2-3 tbsp Sharwoods medium curry powder (or use your favourite)
  • 2-3 tbsp cornflour
  • 1 stock cube dissolved in boiling water (chicken or veg)
  • 2 tbsp tomato puree
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp fresh lemon juice
  • 2 tbsp mango chutney
  • Diced chicken breast


  1. Heat the oil in a pot and sauté onion and garlic until soft. Add the curry powder, cumin and coriander and mix and allow spices to cook for couple of minutes.
  2. Add the tomato puree and stir to mix, cook for 1-2 mins then add the cornflour. Allow the mixture to cook for about 2 mins, then add the stock, a little at first then the remaining stock. The mixture will thicken so just add enough stock to achieve desired consistency.
  3. Add in the mango chutney and lemon juice and check for seasoning.
  4. Add the chicken and allow to cook gently. Serve with rice and or chips.

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Amanda Lucas

A self-confessed technology nut, full-time computer nerd and lover of all things food related. Grub Galore is a place to get my creative foodie fix and serves as somewhere for me to share my recipes. I hope you enjoy browsing my growing collection.


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