Veggie chicken curry with rice and chips



Our Vegetarian Pulled Chicken makes a fabulous curry. Lightly spicy and very flavourful, this curry is quick to come together and doesn’t use lots of complicated spices. Serve with fluffy rice or oven-roasted chips – or both!


Skin-on chips

4 medium potatoes
3 tbsp oil

Basmati rice

250g basmati rice
550g water
½ tsp salt
drizzle of oil

Veggie chicken curry

400g tin whole tomatoes
1 big green chilli (or to taste), chopped
3cm piece fresh ginger, grated (no need to peel)
50g + 25g butter
1 pack Vegetarian Pulled Chicken, frozen
2 tsp paprika
3 tbsp ground cumin
1.5 tbsp ground coriander
200ml double cream
50ml water
1 tsp salt
2 tsp garam masala

To serve

small bunch fresh coriander, chopped
200g thick yoghurt


Add a baking tray to the oven and heat the oven to 200℃. Cut the potatoes into chips (no need to peel) and toss in the oil. Carefully remove the baking tray from the oven and arrange the chips in a single layer, not touching each other. Return the baking tray to the oven and roast for 30-40 minutes, turning occasionally, until browned all over and very crispy – these should be ready in time to serve with the curry.

Add the rice to a medium baking dish, sprinkle over the salt and drizzle over a little oil. Pour over 550ml boiling water, cover tightly with tin foil and place in the oven. Bake for 30 minutes, then remove from the oven and rest for 10 minutes. To serve, carefully take off the tin foil and fluff with a fork.

While the rice and chips are cooking, prepare the curry. Add the tinned tomatoes, chilli and ginger to a food processor and blend until smooth. Set aside.

Heat a large frying pan over medium heat until hot. Add 50g butter and fry the Vegetarian Pulled Chicken until cooked through and lightly browned in places (if you like things crispy!), about 7-8 minutes. Turn off the heat and set aside.

Heat a large saucepan over medium heat until hot, then add the butter and the spices. Cook the spices, stirring frequently for 2 minutes, making sure not to burn the spices. Add the blended tomato mixture to the spices and cook for about 10 minutes, until thickened. Stir in the cream, water, salt and garam masala and cook for another few minutes. Add the cooked pulled chicken, cover and reduce the heat to low. Cook for a further 10 minutes, until all the flavours come together. Add a little more water if the curry becomes too thick.

Serve with rice or chips (or both!), topped with fresh coriander and cooling yoghurt.

TIP: You get even more flavour if you use whole spices. Toast 2 tbsp cumin seeds and 1 tbsp coriander seeds, then grind in a spice grinder to make the amount you need for this recipe.

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