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Here at Sensei Cooks I write about my adventures in the kitchen and sometimes in the dojo.

I have a love for cooking and want to explore all the possible facets of it. Leave no stone unturned so to speak.

I am Vegan and love all types of vegan cooking.

I love the process of cooking. Being in the moment. Sort of Zen and the Art of Cooking.

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Pub Style Chicken Curry

This is a fantastic curry. Really easy to make and tastes even better the next day – if you ever have any leftovers (which I seldom do). I made a few changes from the original recipe like increasing the number of Thai red chilis for more heat. I also changed from vegetable oil to olive oil and from chicken breasts to chicken thighs. Also increased the garlic.

Pub Style Chkn Curry

Pub Style Chicken Curry
adapted from http://www.lifeinpleasantville.com/pub-style-chicken-curry/

1 tbsp olive oil
800gm skinless-boneless chicken thighs, chopped into bite size pieces
5 carrots, peeled and chopped into 1/4” pieces
2 medium onions, peeled and sliced very thin
1 thumb size piece of fresh ginger, peeled and finely chopped or grated
6 cloves of garlic, pressed
3 Thai red chili peppers, seeded (optional) and finely chopped
1 5oz can of tomato paste
2 tbsp mild curry powder
2 tsp all-purpose flour
3/4 tsp turmeric
3/4 tsp ground cumin
Pinch crushed red chili flakes
1 cup table cream 18%
2 cups hot chicken stock
1 tbsp sweet mango chutney (Patak’s is good)


1. Season chicken with sea salt and freshly ground black pepper
2. Heat oil over medium-high heat and cook chicken until white on all sides.
3. Add onions, carrots and chili peppers and cook over medium heat until onions are soft. Add garlic and cook 1 minute more.
4. Add tomato paste and stir to coat everything.
5. Add curry powder, flour, turmeric, cumin and ginger, cook until dry.
6. Add chicken stock, bring to a boil, add cream and after it returns to the boil, simmer uncovered for 30 minutes, stirring occasionally.
7. Just before serving, stir in the chutney.
8. Serve over rice.

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