Campbell Family Curry

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I have been asked on a number of occasions what my families favourite Sunday dinner is. In some families there would be a big shout out for a traditional Roast dinner, but not in this house, it’s Chicken curry! Campbell Curry in particular.

You may ask why is it called Campbell Curry? Campbell is my maiden name and this recipe for chicken curry has been handed down from my mum though it was mainly cooked by my Dad. My mum was training for a new job and my Dad would sometimes cook for me and my brother, after many disasters, Campbell Curry was soon mastered and became a staple tea when Mum was working late. So it is an easy recipe for chicken curry. I’ve added lots of photographs so you can check you are on the right track. But don’t worry too much, enjoy making it, I’ve discovered that two curries are never the same!


Recipe with lots of pictures


1. Chop up 1 onion, 2 cloves of garlic, half a chilli red or green and 2cm of ginger and 2 tbsps of oil to a pan.  Sweat down the mixture

2. Take 3 chicken breasts chopped into chunks or a packet of mini chicken fillets, add to onion mixture

3. Take 2 carrots, a red pepper and sticks of celery, sliced into batons add to the pan, cook until the vegetables are tender

4. Sprinkle 2tbsp of flour over the mixture

5. Sprinkle 2.5tbsp of curry powder, stir round coating the mixture with the flour and curry powder

6.Add 1 pint of chicken stock

7.Stir, the liquid will thicken

8.Take 10 mushrooms chop add to the pan

9. Take one apple chop and add to the pan

10. add a handful of sultanas

11. Bring to the boil, turn down to a simmer cook for 30-40mins

12. Warm a serving dish, pour in curry read to eat



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