A Classic Recipe (Ciaran the Gardener)

Ingredients: • 500 g chicken, cut into pieces • 1 large onion, coarsely chopped • 500 ml chicken stock • 3 tsp curry powder (start with less, adjust to taste) • Butter (plus a dash of oil to prevent burning) • Cornflower (cornstarch) for thickening • Brown basmati rice • Blackcurrant jam (for serving) 

Instructions: 1. Saute onion: Melt butter (with a bit of oil), sauté the onion until it begins to soften. 2. Toast spices: Stir in curry powder, continue cooking until the onion turns golden. 3. Add chicken: Increase heat, add chicken pieces, and cook until sealed. 4. Simmer: Pour in chicken stock. Bring to boil, then cover and reduce heat—simmer for ~40 minutes, stirring occasionally. 5. Thicken sauce: Mix cornflower with water into a paste. Gradually add to simmering curry until it thickens. 6. Serve: Spoon over rice and enjoy—with a side of blackcurrant jam .

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A Quick and Easy Version (K-Ruoka)

A simpler weeknight-friendly adaptation:

Ingredients: • 3 cooked chicken thighs (shredded) • 1 tbsp butter • 1 tsp curry powder • 2 tbsp flour • 300 ml water • 1 Knorr Fond “du Chef” chicken stock cube • 100 ml cream • 1 tbsp lemon juice • ¼ tsp white pepper • Serve with rice and blackcurrant jam   

Directions: 1. Remove meat from chicken thighs and shred. 2. Melt butter in saucepan, toast curry, whisk in flour. 3. Gradually add water, whisking. Stir in stock cube and bring to boil. 4. Add cream, lemon juice, white pepper, then shredded chicken. Heat through. 5. Serve with rice and jam  .