British Chinese Chicken Curry (Chip-Shop Style)

The story

Not Indian, not quite Chinese — British Chinese takeaway curry is its own beloved institution: a mild, golden, faintly sweet gravy over chicken and chips. It is comfort food for ~65 million people, and it is shockingly easy: the sauce is curry powder, stock and a handful of things you already own.

Ingredients (6 + pantry staples)

• Chicken breast, bite-size chunks — 1 lb / 450 g
• Onion — 1, diced
• Curry powder (mild) — 2 tbsp
• Frozen peas — 1 cup
• Soy sauce — 1 tbsp
• Chicken stock cube — 1

Pantry staples used (don't count toward the 6): sugar (1 tsp), cooking oil, cornstarch (1 tsp, optional for thickness). Not stocked yet? See the pantry page.

Steps

1. Fry onion 4 minutes; chicken 4 minutes until white.
2. Curry powder in; fry 30 seconds until the kitchen smells like a Friday night.
3. Add 2 cups / 500 ml water, the stock cube and peas; simmer 8–10 minutes until the sauce turns golden and lightly thick.
4. Soy sauce and sugar; serve over rice or — the correct British way — over chips.

Swaps

Prawns or tofu instead of chicken. Coconut milk instead of stock makes it creamy and slightly more modern.