Crispy Chicken Curry Loaded Fries

By: Deborah

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!

PREP: 10

COOK: 20

TOTAL: 30

Course: Main

Cuisine: Chinese

Servings: 2 people

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Equipment

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  ground 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):

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.

KEYWORDS chicken curry loaded fries recipe, loaded fries recipe, make ahead curry sauce recipe

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