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Curried Crisp Baked Chicken

By west1871 (GoodFood Community)
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  • Preparation and cooking time
    • Total time
  • More effort
  • Serves 4
Baked chicken with a creamy curry flavour sauce and cheesy, crispy topping - great mid-week meal which I loved as a child


  • 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


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