Pub Style Chicken Curry Recipe
Today, we're bringing a taste of the pub to your home kitchen with our delightful Pub Style Chicken Curry recipe. This comforting dish blends tender chicken, aromatic spices, and creamy sauce, making it perfect for a hearty family meal. Whether you're a fan of mild curries or enjoy a bit of heat, this versatile recipe can be tailored to your taste buds.
History:
Did you know that Pub Style Chicken Curry has become a beloved staple in many British and Irish pubs? This dish is a wonderful example of culinary fusion, combining Indian curry influences with Western preferences for a milder, creamier texture. It’s often served alongside a pint of beer, making it a favourite for cosy pub dinners. This adaptation has become a testament to the rich history of cultural exchange in cuisine.
Serving Suggestions:
This curry is best served over steaming basmati rice, allowing the fragrant grains to soak up the luscious sauce. Pair it with warm naan bread or crispy poppadoms for a delightful contrast in textures. A simple cucumber and yoghurt raita can add a refreshing touch to the meal, balancing the spices perfectly. For a complete pub experience, consider serving it with a cold pint of your favourite beer or a crisp cider.
Storing Instructions:
If you have leftovers, store them in an airtight container in the refrigerator. This curry will keep well for up to three days. For longer storage, you can freeze the curry in a freezer-safe container for up to three months. Make sure to label the container with the date so you can keep track of its freshness.
Reheating Instructions:
To reheat your chicken curry, place it in a saucepan over medium heat. Add a splash of water or chicken stock to loosen the sauce if it has thickened too much. Stir occasionally and heat until the curry is piping hot throughout, which should take about 10-15 minutes. If using a microwave, heat on high in a microwave-safe dish, stirring halfway through, until fully heated.
Conclusion:
We hope you enjoy this comforting Pub Style Chicken Curry as much as we do! It’s a dish that brings the warm, inviting atmosphere of a pub right into your home. Share your thoughts and any personal twists you’ve added in the comments below. Don’t forget to subscribe to our newsletter for more delightful recipes and food stories from around the world.
How to Make Pub Style Chicken Curry
Experience the comforting flavours of Pub Style Chicken Curry, a beloved dish in British and Irish pubs. This recipe features tender chicken, aromatic spices, and a creamy sauce that pairs perfectly with basmati rice and naan bread. Whether you're craving a mild curry or want to add a bit of heat, this versatile dish is sure to delight your taste buds. Perfect for family dinners or a cozy night in, bring the warm, inviting atmosphere of the pub right into your home kitchen.
- 1 tbsp vegetable oil
- 4 split chicken breasts, cut into 1-inch cubes
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 medium onion, chopped
- 4 medium carrots, chopped into 1/2-inch pieces
- 4 cloves garlic, finely chopped
- 1 Thai red chili peppers, finely chopped (optional for heat)
- 1 tbsp tomato paste
- 1 1/2 tbsp mild curry powder
- 2 tsp flour
- 1/2 tsp turmeric
- 1/2 tsp ground cumin
- 1 1/2 tsp minced ginger
- 2 cups hot chicken stock
- 1 cup table cream (18% M.F.)
- 1 tbsp sweet mango chutney
- 1/2 cup frozen peas, thawed
- Fresh coriander, chopped, for garnish
- Preparation
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
- Cooking Chicken
Add the chicken pieces, season with salt and pepper, and cook until the chicken is white on all sides, about 4-5 minutes.
- Add Vegetables
Add the chopped onions, carrots, garlic, and chili peppers. Cook until the onions are softened, about 5 minutes.
- Incorporate Tomato Paste
Stir in the tomato paste, coating the vegetables and chicken.
- Add Spices
Add the curry powder, flour, turmeric, cumin, and minced ginger. Stir until everything is well combined and the spices are fragrant.
- Add Stock and Cream
Pour in the hot chicken stock and bring the mixture to a boil. Add the table cream, return to a boil, then reduce the heat and let it simmer for 30 minutes, stirring occasionally.
- Stir in Chutney and Peas
Stir in the sweet mango chutney and thawed peas. Simmer for an additional 5 minutes.
- Garnish and Serve
Garnish with fresh chopped coriander and serve over basmati rice with naan bread on the side.
Servings 4
- Amount Per Serving
- Calories 450kcal
- Calories from Fat 225kcal
- % Daily Value *
- Total Fat 25g39%
- Saturated Fat 10g50%
- Cholesterol 120mg40%
- Sodium 750mg32%
- Potassium 600mg18%
- Total Carbohydrate 20g7%
- Dietary Fiber 4g16%
- Sugars 10g
- Protein 35g70%
- Vitamin C 10 mg
- Calcium 100 mg
- Iron 3 mg
- Vitamin D 2 IU
- Vitamin E 2 IU
- Vitamin K 10 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
For a milder curry, omit the Thai red chili peppers.
Feel free to substitute chicken thighs for a juicier texture.
For a dairy-free version, replace table cream with coconut milk.
Leftovers taste even better the next day as the flavours meld together.
Serve with a side of raita or a simple cucumber salad to balance the spices.
Fiona O'Sullivan is the passionate editor of Great Food Ireland, a popular blog dedicated to celebrating traditional Irish cuisine and culinary heritage. With a rich background in food writing and a deep love for Ireland's gastronomic culture, Fiona brings a wealth of knowledge and enthusiasm to her role. She curates authentic recipes, shares culinary stories, and explores the vibrant food scene across Ireland. Fiona's dedication to promoting Irish food traditions has made Great Food Ireland a beloved resource for food enthusiasts around the world.
