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CHINESE CHICKEN CURRY with SALT & PEPPER CHIPS

Serves: 2 Prep Time: 20 Minutes Cooking Time: 45 Minutes

INGREDIENTS

4 x Sykes House Grain fed
Chicken thighs – oyster cut in
Chinese marinade
1 Tbls cooking oil
2 x small onions
2 x garlic cloves – crushed
1 x small knob ginger – grated
2 tspn curry powder
1 tspn tumeric
1 x 500ml can Potts chicken
stock
1 Tbls soy sauce
1 Tbls cornflour
Sea salt
Ground black pepper
1 green chilli
Pinch of sugar
1 Tbls flour

METHOD

For the chicken curry- In a large frying pan, heat 1 teaspoon of
cooking oil. Gently brown the chicken thighs to render out some of
the fat. When coloured, remove the chicken from the pan and set
aside on a plate. Reserve any fat – this can be used for the chips later.
Return the pan to the heat and add the onions, garlic and ginger. Fry
for 5 minutes until the onions have coloured slightly. Add the curry
powder and tumeric and fry for a further minute until the spices have
toasted. Add the chicken stock to the pan and bring to the boil. Return
the chicken thighs to the pan, add the soy sauce, cover with a sheet of
greaseproof paper and reduce the heat to a simmer. Simmer for 45
minutes or until the chicken has cooked through and coming away
from the bone. Remove the chicken thighs to rest and bring the sauce
up to a steady boil. Mix the cornflour with some cold water to form a
slurry. Whilst boiling, gently stir some of the slurry into the pan to
thicken the sauce. When the sauce has thickened to the desired
consistency return the chicken to the pan and serve.

For the chips – Preheat the oven to 200c and place the oven tray
inside. Peel the potatoes and cut into 1cm chips. Rinse the chips under
cold water and dry in a colander. In a large plastic zip-lock bag place
the potato chips, the flour, a good pinch salt and black pepper. Seal the
bag and shake it to coat the chips in the seasoned flour. Dust off any
excess flour and set aside ready for the oven. When the oven is hot,
remove the tray and drizzle with the set-aside chicken fat. Add the
chips to the tray and cook in the oven for 25 minutes, shaking the tray
regularly. In a small dish, mix a good pinch of salt and pepper and a
pinch of sugar together. When the chips are crispy and cooked
through, remove them from the oven and season liberally with the
sugary salt and pepper mix.

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