Chip Shop Curry - with a hot chicken
Inspired by our Chip Shop Curry Sausages recipe - this one instead makes use of a shredded hot rotisserie chicken for an easy delicious dinner option!
Equipment
- 3.5L slow cooker
Ingredients
- 1 rotisserie/supermarket hot cooked chicken
- 125 grams McDonnells curry sauce (see NOTE below)
- 1 onion, thin sliced
- 1 cup frozen peas
- 600 ml cooking cream (see NOTE below)
- 200 ml Water
Instructions
- Place whole chicken in fridge for 1 hour while you prepare the sauce
- Add onion slices and peas to slow cooker
- Combine cooking cream and water and curry powder. See note below regarding cooking cream vs normal cream.(Note the 125g amount of curry powder to be used in this recipe is HALF A TUB – not full tub). Once mixed, add this mixture to slow cooker
- At this point turn on slow cooker to HIGH for 1hr
- After 1hr, take your chicken from the fridge and it will be much easier to handle now it's cooled a little and shred all the meat from the bones. Add this meat to the now hot sauce that's in the slow cooker. Mix well.
- Turn cooker down to LOW and cook for 3hrs more
- Serve with hot chips or creamy potato mash or rice
- This dish is mild - you can always adjust to more curry powder if you like it hotter :)
- Note: You can find the red McDonnell's curry sauce tub from the International Food section in the aisles of COLES or WOOLWORTHS.
- Note: Cooking cream is a cream that resists splitting when heated. More info on that HERE. If you do not have specific cooking cream then use regular cream but add 1-2 tsps of cornflour to it first to also prevent splitting, before you add it to the slow cooker
- Other recipes that make use of hot chickens or leftover chicken can be found HERE
- The original Chip Shop Curry Sausages version is HERE
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