Simple British-style Creamy Chicken Curry 🇬🇧

What is British-style Chicken Curry?
– chicken and peppers in a simple, mildly spiced, creamy curry sauce – a fusion of British and Indian cuisine.

Recipe Intro

This chicken curry is a British take on an Indian classic. While it includes traditional Indian spices like curry powder and coriander, this British version is milder and creamier (prepared with double cream), making it less intense and more aligned with British tastes.

Years ago, while I was still in college, a friend’s mum introduced me to this creamy British chicken curry. It was my first dive into Asian cuisine, and the experience was unforgettable. This dish’s simple but different flavours were a revelation at the time. Despite having tasted countless international, spicy dishes, this classic British curry remains a personal favourite. It takes me right back to the beginnings of my culinary journey.

This recipe is ideal for beginners in exotic international cuisine, as it doesn’t involve many unusual ingredients or spices. It can be enjoyed as a main dish eaten with a spoon and bread for dipping or served as a sauce with rice, potatoes, or similar sides.

British Chicken Curry Ingredients

• chicken – Use a combination of breast and leg meat. The breast meat provides a lean, tender texture, while the leg meat adds a rich, deep flavour that enhances the overall taste of the curry.
• peppers – Use colourful sweet bell peppers
• celery – You can use stalks and leaves. It adds a crisp texture and mild flavour to the curry.
• onion – Use yellow onions
• garlic – Use fresh or powder
• curry powder – This is the key “spice” in this recipe. It is a mix of various spices such as turmeric, cumin, coriander, ginger, and chilli pepper. The exact combination can vary, leading to different flavours and colours. Depending on the curry powder you use, your dish might have a bright yellow, deeper earthy, or even a reddish hue. Additionally, some blends contain more chilli, making the curry hotter. This variation adds a unique touch to every preparation, so feel free to experiment with different blends to find your preferred taste.
• coriander – Fresh or dry leaves
• parsley – Fresh or dry
• double cream – You can use low-fat or full-fat double cream, whichever you prefer. The cream will help make the curry milder and add a creamy texture.
• flour – Plain white
• oil – Use sunflower oil

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How to make British-style Chicken Curry?

Cook the Chicken
Place the chicken pieces (with the skin on) in about 2 litres of salted water (1 teaspoon of salt per 2 litres), or enough to cover the meat, and simmer gently over medium heat. Cook for about 25 minutes, ensuring the chicken is thoroughly cooked.
When done, remove the chicken and place it on a plate to cool slightly, reserving the water (broth). This broth is packed with flavour and nutrients – it will be the base for our curry sauce. Once the chicken has cooled a bit, remove and discard the skin. Take the meat off the bones, discard the bones and cut the meat into small pieces.

Prepare the Sauce Base
In a larger pot, heat oil over medium heat. Add the chopped onion, parsley, celery, and peppers. Sauté for about 10 minutes, stirring occasionally. The key here is to cook the vegetables until they are soft and beginning to caramelise. At the last minute, add the garlic and fry for 1 minute. The garlic burns quickly, so adding it lasts prevents bitterness.

Make the Roux
Next, stir in the flour and mix well. This step creates a roux, which thickens the sauce and gives it a lovely, velvety texture. After 20-30 seconds, gradually pour the chicken broth while stirring continuously. This gradual addition helps to avoid lumps, creating a smooth sauce. About 500-700 ml of the broth should be enough, but you can adjust the desired consistency.

Finish the Curry
Add the cooked chicken pieces and curry powder, mix well and simmer for 10-15 minutes, allowing the flavours to meld and the sauce to thicken to your liking.
Once done, remove from the heat and stir in the cream. The cream adds richness and a silky texture to the curry. Add chopped coriander leaves, which bring a fresh, herbal note that brightens the dish. Heat gently over minimum heat for about 2 minutes, ensuring the sauce does not boil, as boiling can cause the cream to split.

Leave to rest for at least 20 -30 minutes before serving.

What to serve with Chicken Curry

This curry is traditionally served with basmati rice.
Alternatively, you can get creative with your sides – try it with pasta or potatoes for a fusion twist.
If you prefer a slightly thinner sauce, it’s perfect for dipping crusty bread, much like a stew.

In the UK, it’s also commonly enjoyed with naan bread or poppadoms, and often accompanied by side dishes like mango chutney, raita, and pickles for a complete experience.

Bon appétit!

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