Recipe of Super Quick Homemade My Chip Shop Curried Chicken & Large Prawns with Rice 😙

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, my chip shop curried chicken & large prawns with rice 😙. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

My Chip Shop Curried Chicken & Large Prawns with Rice 😙 is one of the most well liked of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. My Chip Shop Curried Chicken & Large Prawns with Rice 😙 is something which I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook my chip shop curried chicken & large prawns with rice 😙 using 7 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make My Chip Shop Curried Chicken & Large Prawns with Rice 😙:

1. Get 1 tbls Butter
2. Prepare 1 large Onion diced
3. Prepare 2 Chicken breasts cut into small pieces
4. Make ready 4 heaped tbls Maykway Curry Powder
5. Prepare 2 Pints Boiling water
6. Get 300 g Large Prawns not king size (I used Cooked)
7. Make ready 4 Enough Rice for

Steps to make My Chip Shop Curried Chicken & Large Prawns with Rice 😙:

1. Melt the butter then fry onions until opaque in colour then add the chicken fry for 1 minute
2. Next add 4 tbls heaped of the maykway curry sauce powder to the chicken and onions and fry for a few minutes you may need to add a little more butter to it. Keep stirring it around. About 2 minutes.
3. Next add 1 pint of the 2 pints of boiling water and stir keep stirring as it boils it thickens so you can add another 1/2 pint of boiling water to thin it. If it's still too thick add a little more boiling water.
4. Then turn down and simmer for 20 minutes stirring often. Boil the rice ready
5. Next add the cooked prawns bring to the boil then simmer for 5 minutes stirring often.
6. Serve Hot on a bed of Rice.

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