Rated 5 out of 5 based on 1 votes
- 1 x bbq chicken
- 2 Tbls madras curry paste
- 450 ml chicken stock
- 400 g canned chickpeas, drained
- 1 cup frozen peas, rinsed
- 1 x brown onion, thinly sliced
- 4 Tbls sour cream, optional
Firstly, if serving with rice, put this on while you do your curry.
Shred the BBQ chicken, discard bones and carcass and set meat aside.
Fry half the onion in 2 tblsp of vegetable oil over low/med heat until softened. Turn up heat to medium and stir in curry paste and cook for 2 mins.
Add the stock, chicken and chickpeas and stir well. Bring to the boil then simmer uncovered for 15 mins.
Add the peas for the final 3 mins.
Meanwhile heat another 2tbsp of oil in a clean pan over high heat and add remaining onion, fry until crisp and brown, drain on paper towel.
Serve curry over rice and topped with crispy onions. Optional addition of a dollop of sour cream. Enjoy!
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I make sausages curry and was good to.I will try this.Thank you for recipe.