Golden fries, crispy chicken, and a rich homemade Chinese curry sauce come together in this epic crispy chicken curry loaded fries recipe — perfect for fakeaway nights in or snacking when watching your favourite sports!
In coming up with this recipe, I was inspired by a dish that my stepdad had for lunch when we were at the local golf club. The curry sauce in his dish was more like an Indian curry, but I decided I would make a Chinese curry sauce instead.
We love it and hope you enjoy making and eating it too!
Tips
- Chicken – feel free to use your favourite frozen chicken, eg: goujons, tenders, strips, dippers, nuggets.
- Fries – feel free to use your favourite frozen chips/fries, eg: crinkle cut, waffle, curly.
- The curry sauce can be made ahead and reheated in the pan when you’re ready to serve.
- This crispy chicken curry loaded fries recipe is easily adapted if you’re cooking for less or more people.
Frequently Asked Questions
A chip shop-style curry sauce is ideal, but katsu curry or even leftover takeaway curry can work too.
Yes – swap the chicken for crispy tofu, chickpea patties, or meat-free nuggets, and use vegetable stock in the curry sauce.
Layer the chicken and curry sauce just before serving and bake or air fry the fries until golden and crisp.
Yes – the curry sauce can be made in advance and kept in the fridge for 2 to 3 days. Reheat while your chicken and fries are cooking.
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HOW TO MAKE THESE CRISPY CHICKEN CURRY LOADED FRIES
Ingredients
- 200g frozen breaded crispy chicken bites (see Tips)
- 400g frozen crispy skin-on fries (see Tips)
- 2 spring onions, sliced, to garnish
Curry Sauce:
- 1 tbsp groundnut or vegetable oil
- 1 onion (approx. 150g), sliced
- 1 red pepper, deseeded and diced
- 4 tsp medium curry powder
- 1 tsp turmeric
- 0.5 tsp sugar
- 0.25 tsp salt
- 360ml chicken stock
- 1 tbsp cornflour
- 1 tsp light soy sauce
- 1 tbsp cold water
- 50g frozen peas or petit pois, defrosted in hot tap water and drained
To serve (optional):
- crispy chilli in oil
- sriracha
- crispy onions
Instructions
- Cook the chicken and fries either in the oven or air fryer, according to packet instructions. In the oven, fries are normally cooked at 220C/200C fan/gas 7 for 15 to 18 minutes, and in the air fryer at 180C for 10 to 15 minutes. In the oven, chicken bites are normally cooked at 200C/180C fan/gas 6 for 16 minutes, and in the air fryer at 160C for 10 to 12 minutes.
- While the chicken and fries are cooking, make the curry sauce (or make ahead and reheat on the hob) – heat the oil in a medium saucepan over a medium heat. Add the onion and pepper and cook for 3 minutes, stirring frequently.
- Next, add the curry powder, turmeric, sugar and salt and stir for 1 minute.
- Pour in the stock, stirring constantly to combine with the vegetables and seasonings.
- In a small bowl combine the cornflour with the light soy and cold water and stir until the cornflour is dissolved. Stir the cornflour slurry into the curry mixture and simmer for 5 minutes, then add the peas and cook for 2 minutes. Check the seasoning and add more, to taste, if required.
- To assemble, share the fries between 2 bowls, top with the chicken, pour over the curry sauce and garnish with spring onions.
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Crispy Chicken Curry Loaded Fries
Ingredients
- 200 g (7.1 oz) frozen breaded crispy chicken bites (see Notes)
- 400 g (14.1 oz) frozen crispy skin-on fries (see Notes)
- 2 spring onions sliced, to garnish
Curry sauce:
- 1 tbsp groundnut or vegetable oil
- 1 onion (approx. 150g) sliced
- 1 red pepper deseeded and diced
- 4 tsp medium curry powder
- 1 tsp turmeric
- 0.5 tsp sugar
- 0.25 tsp salt
- 360 ml (1.5 cups) chicken stock
- 1 tbsp cornflour
- 1 tsp light soy sauce
- 1 tbsp cold water
- 50 g (1.8 oz) frozen peas or petit pois defrosted in hot tap water and drained
To serve (optional):
- crispy chilli in oil
- sriracha
- crispy onions
Instructions
- Cook the chicken and fries either in the oven or air fryer, according to packet instructions. In the oven, fries are normally cooked at 220C/200C fan/gas 7 for 15 to 18 minutes, and in the air fryer at 180C for 10 to 15 minutes. In the oven, chicken bites are normally cooked at 200C/180C fan/gas 6 for 16 minutes, and in the air fryer at 160C for 10 to 12 minutes.
- While the chicken and fries are cooking, make the curry sauce (or make ahead and reheat on the hob) – heat the oil in a medium saucepan over a medium heat. Add the onion and pepper and cook for 3 minutes, stirring frequently.
- Next, add the curry powder, turmeric, sugar and salt and stir for 1 minute.
- Pour in the stock, stirring constantly to combine with the vegetables and seasonings.
- In a small bowl combine the cornflour with the light soy and cold water and stir until the cornflour is dissolved. Stir the cornflour slurry into the curry mixture and simmer for 5 minutes, then add the peas and cook for 2 minutes. Check the seasoning and add more, to taste, if required.
- To assemble, share the fries between 2 bowls, top with the chicken, pour over the curry sauce and garnish with spring onions.
Notes
- Chicken – feel free to use your favourite frozen chicken, eg: goujons, tenders, strips, dippers, nuggets.
- Fries – feel free to use your favourite frozen chips/fries, eg: crinkle cut, waffle, curly.
- The curry sauce can be made ahead and reheated in the pan when you’re ready to serve.
- This crispy chicken curry loaded fries recipe is easily adapted if you’re cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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