- Prep time 5mins
- Cook time 20mins
- Serves 4
- Cost per serving £0.71
- easy
- Prep time 5mins
- Cook time 20mins
- Serves 4
- Cost per serving £0.71
- easy
Enjoy a classic chicken curry with a crispy shredded twist. This game-changing recipe blends all your traditional chip shop curry flavours with the delicious crunch of our crispy shredded chicken. So, throw out the takeaway menu this weekend, and add our four key ingredients to your weekly shopping list – you won't regret it. See method
What you’ll need
Ingredients
- 1 bag of Iceland chip shop curry shredded chicken
- Mayflower Chinese curry sauce
- 2 Uncle Bens long grain rice
- 200g garden peas (cooked and cooled)
Utensils
- Baking Tray
- Saucepan
- Colander
Method
- Preheat your oven or set up your air fryer and follow the instructions for our shredded chip shop curry chicken.
- While the chicken is in the oven, cook your peas then drain and leave them to one side to cool.
- Use the preferred packet method for your curry sauce and add the peas.
- Heat your long grain rice in a microwave for the required time.
- Serve the rice and chicken on two plates and pour over the Chinese curry sauce.
