Curried Crisp Baked Chicken
- Preparation and cooking time
- Total time
- More effort
- Serves 4
Ingredients
- 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
Method
- STEP 1Preheat the oven to 200C or 180C fan or gas 6
- STEP 2place chicken portions in oven proof roasting dish/tin and season
- STEP 3dot 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
- STEP 4meanwhile, slowly melt the 50g butter/marg in a small saucepan
- STEP 5stir in the flour and curry powder and cook very gently on a low heat for 2 minutes
- STEP 6stir in the milk a few drops at a time and then gradually adding all of the milk whilest stirring continuously
- STEP 7stir continuously on a medium heat until sauce is smooth and slightly thickened, season to taste
- STEP 8when the chicken is cooked, pour the sauce over the chicken
- STEP 9mix the crisps and cheese together in a bowl then sprinkle over the chicken and sauce
- STEP 10return to the oven or place under a hot grill until the cheese is bubbling and browned
- STEP 11serve with jacket potatoes and veg