Chicken Curry & Cheesy Chips Recipe

Tom celebrates a British staple with this Chicken Curry & Cheesy Chips recipe. What’s not to love?

Done in 1 hour

Tom Jackson

Dish by Tom Jackson



For the chicken marinade:

1/2 tincoconut milk (mostly cream)

3 tbspginger garlic paste

1 tbspbutter chicken spice mix (Shan's brand)

1/2 tbspneutral oil

4chicken thighs, in 1" pieces

to tasteSalt

For the sauce:

2 tbspneutral oil

2large brown onions, sliced root to tip

2 tbspginger garlic paste

2 tbspbutter chicken spice mix (Shan's brand)

500mlcream of tomato soup

1/2 tincoconut milk

to tasteSalt

For the chips:

800gfloury potatoes, for chipping

Neutral oil, for frying

Salt, for soaking and finishing the chips

Cheddar (or another favourite) cheese, for topping

Chicken curry and cheesy chips. Reading that phrase alone will set tongues a-wagging and saliva glads into overdrive for anyone who had the joy of walking home early in the morning after one too many shandies and stumbled into the local takeaway. It's a rite of passage if you will, and one that we take very seriously here at Twisted. So much so in fact, that Tom (no stranger to a shandy or two) has taken it upon himself to push the pedestal on this British classic a little higher. This homemade chicken curry and cheesy chips recipe brings those 4am vibes right to your own kitchen...minus the cracking hangover and anxiety. Enjoy!


Start with the marinade. Add all of the ingredients apart from the diced chicken to a bowl and combine very well. Turn the chicken through the marinade and set aside to marinade at room temperature for up to two hours (or several more in the fridge).

Wash and peel your potatoes (leaving a little skin on here and there if you like) and dunk into a large bowl of salted water for 30 minutes. Rinse well and dry very well. Set aside.

For the sauce, heat the oil in a high-side saute pan and go in with the onions and a good pinch of salt. Cook over medium-high heat, turning frequently, until your onions are rich and caramelised. Add the ginger garlic paste, turn through the oil, then throw in the spice mix. Cook out briefly then add the tomato soup and coconut milk. Cook for 10 minutes then blitz. Keep warm.

Skewer your chicken and place under a screaming hot grill for 8-10 minutes, turning half way. Strip the chicken into your sauce along with any grilling juices and combine the two for a few minutes. Remove from the heat until your chips are ready.

Heat your oil in a sturdy pot to 130°C and drop in your chips (in two batches if necessary). Cook until falling apart, then remove and drain. Repeat with the other chips. Crank your oil to 180°C then return the first batch to the oil. Cook until richly golden (but not dry!), then lift out, blot briefly and toss with flaky salt. Repeat with the final batch.

Place your delicious chips into an oven-proof serving dish and load with the cheese. Place under the grill briefly. Reheat your chicken curry and load it next to (or on top of) your cheesy chips. Stunning.

What do you think of the recipe?

Tom Jackson

Tom Jackson

Originally hailing from Birmingham, England and with a culinary heritage sprawling around Britain, Tom, the host of Shelf Life and Alphabetti, is a cook from nowhere that takes inspiration from everywhere. Passionate about the shared food experience and the commonalities between supposedly separate cuisines, Tom showcases broad and thorough references in his cooking and has a particular love for spices. He is also obsessed with pasta salads and is currently waiting for Mr. Naga to get in touch regarding his Ambassadorship.

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