Chip shop chicken curry

That mild, glossy, slightly sweet curry sauce from the chippy, with tender chicken and served half and half with rice and chips. A very British fakeaway.

Ingredients

• 500 g Chicken breast, bite-sized pieces
• 30 ml Vegetable oil
• 1 Onions, finely chopped
• 0.1 Garlic, 1 clove, crushed
• 5 g Fresh ginger, grated
• 20 g Mild curry powder
• 20 g Plain flour
• 1 Chicken stock cubes, made up with 500ml hot water
• 1 Apples, grated
• 10 ml Soy sauce
• 15 g Honey
• 150 g Frozen peas
• 200 g Basmati rice
• 500 g Oven chips

Method

1. Heat the oven and cook the chips following the packet instructions.
2. Fry the onion in the oil until soft, add the garlic and ginger, then stir in the curry powder and flour for a minute.
3. Whisk in the stock, then add the grated apple, soy and honey. Simmer gently until thick and glossy. Blitz smooth with a stick blender if you like it chip-shop smooth.
4. Meanwhile fry the chicken in a little oil until golden, then add it and the peas to the sauce and simmer until cooked through.
5. Rinse the rice and simmer in salted water until tender, then drain.
6. Serve the curry with half rice, half chips, the proper chippy way.