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Member recipe

Curried Crisp Baked Chicken

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Serves 4

Baked chicken with a creamy curry flavour sauce and cheesy, crispy topping - great mid-week meal which I loved as a child

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  • 4 portions of chicken (breasts, thighs, quarters whatever you've got)
  • salt and pepper
  • 50g marg or butter
  • 25g plain flour
  • 2 level tsp curry powder (medium- if just want curry flavour not heat)
  • 1/2 pint milk
  • 1 packet of potato crisps
  • 25g chedder cheese - grated


    1. Preheat the oven to 200C or 180C fan or gas 6
    2. place chicken portions in oven proof roasting dish/tin and season
    3. dot chicken with butter/marg if no skin and cook in preheated oven for 25-30 mins for breasts and 40 mins for all other portion sizes
    4. meanwhile, slowly melt the 50g butter/marg in a small saucepan
    5. stir in the flour and curry powder and cook very gently on a low heat for 2 minutes
    6. stir in the milk a few drops at a time and then gradually adding all of the milk whilest stirring continuously
    7. stir continuously on a medium heat until sauce is smooth and slightly thickened, season to taste
    8. when the chicken is cooked, pour the sauce over the chicken
    9. mix the crisps and cheese together in a bowl then sprinkle over the chicken and sauce
    10. return to the oven or place under a hot grill until the cheese is bubbling and browned serve with jacket potatoes and veg

Comments, questions and tips

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12th Mar, 2009
this is really good with an extra layer of sauce add a little extra milk
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