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Curry & Chips

Fancy a curry and worried about ruining your healthy eating? Try this quick and easy curry. Ok its not the healthiest, you can make it with all the spices and vegetables but this is when you fancy a takeaway. Its quick, its easy, its cheaper and it is less calorific than the takeaway version.

What you will need:
Chicken Fried Rice - Please see recipe HERE
Chips - Please see recipe HERE
Chinese curry sauce available from various stores, 10 Syns for whole bag and serves 4-6

I don't follow the instructions on the packet as it makes it a bit to thick for our liking. Generally I add half the bag to approx. 2 pints of water and bring to boil. It thickens very quick and you may need more or less water depending on your taste. Serve immediately.

Alternatively instead of using this as a curry sauce you can make a delicious curry and serve with normal boiled rice, you will find my tried and trusted method for cooking rice HERE.

I think anything goes with a quick curry like this but one of my favourites is Chicken noodle curry.

Chicken breasts chopped into bite sized pieces
Mushrooms chopped
1 Onion chopped
2 Sleeves of dried noodles
Handful of frozen peas

Gently fry the onion and mushrooms on a medium heat, once soft add the chicken and cook through. Pour on the curry sauce already prepared. Add frozen peas and dried noodles. Noodles take just a few minutes to soften. You may need to add more water if your curry is too thick.
Eat and enjoy!

Of course you can add anything to this recipe - other meats and vegetables. Use your imagination!