How to cook Britain’s best-loved chicken dishes – from Mrs Crunch’s pie recipe to an Indian korma


CHICKEN breast is low in fat, high in protein and one of the most versatile meats around.

It can dry out if you overcook it – so use a sauce to keep the chicken moist.

This is how to cook three favourite chicken recipes perfectly
Getty – Contributor

These three recipes are some of Britain’s best-loved dishes – and include a traditional pie and a Chinese-style sweet and sour.

While a creamy Indian korma can be put into the slow cooker before work, then serve it up to impress family or friends when you get home. Enjoy!

Chicken And Leek Pie
£2.40 per serving

(Serves 4)

Preparation time: 20 minutes

Cooking time: 50 minutes

TIP: Serve with veg of your choice. Buttered carrots with parsley go nicely, as do green beans


  • 600g Morrisons diced chicken breast
  • 4 tbsp olive oil
  • 1 medium onion, diced
  • 1 small leek, washed and sliced small
  • 1 tbsp plain flour
  • 400ml chicken stock
  • 6 to 10 mushrooms
  • 1 pinch fresh (or dried) thyme
  • 100ml double cream
  • 3 to 4 small potatoes (optional)
  • 1 (375g) packet pre-made puff pastry
  • Salt and pepper

METHOD: Cut chicken into small pieces. Heat 2 tablespoons of oil in a pan and brown the chicken pieces. Put to one side.

Put the rest of the oil into the pan, then the onion and leek.

Cover and turn the heat down low. Cook like this for about 10 minutes until the onion and leek are softened.

Add flour, stir in well and cook until completely incorporated. Add a cupful of the stock and stir.

The sauce should immediately start to thicken. Add the rest of the stock, bit by bit, until you have about a third left. Put the chicken back in the pan. Quarter the mushrooms and add. If the sauce seems a bit too thick, add a bit more stock.

Add the thyme. Cook on a medium heat, uncovered, for about 10 minutes, and pour in the cream.

Cook for a further 10 minutes.

If using the potatoes, boil them separately and chop into smallish pieces. Add to the sauce. Cook until the sauce has reduced to your preferred consistency.

If it is too thick, add a bit more stock. ­Season with salt and pepper to taste.

Pour sauce into a shallow ovenproof dish and top with the puff pastry. Decorate with off-cuttings of pastry. Cook at 200C/gas 6 for 20-30 mins until the pastry is golden brown.

Sweet And Sour Chicken
£2.14 per serving

(Serves 4)

Preparation: 20 minutes

Cooking time: 30 minutes

TIP: Add extra veg for your five a day – maybe chopped carrot and onion with the peppers – and serve with brown rice


  • 125ml rice wine vinegar
  • 250ml red wine vinegar
  • 60ml soy sauce
  • Pineapple juice – from a 260g tin of pineapple chunks in juice (not syrup)
  • 200g granulated sugar
  • 2 jalapeno chillies, coarsely chopped
  • 5cm piece fresh ginger, peeled and chopped
  • 1 tbsp rapeseed oil
  • 600g Morrisons diced chicken breast
  • Pineapple from the 260g can
  • Half a yellow pepper and half a red pepper, diced (or orange and green if you prefer)
  • 3 tbsp finely chopped fresh coriander leaves, plus more for garnish
  • 2 tbsp finely chopped fresh mint leaves
  • Salt and freshly ground black pepper

METHOD: Place the vinegars, soy sauce, pineapple juice, sugar, jalapeno and ginger in a medium saucepan and cook over high heat until reduced by half, stirring occasionally. If the sauce becomes too thick, add some water to thin it down.

Strain the sauce through a sieve into a bowl. Put a pan on to the hob and add rapeseed oil. Sauté chicken until brown. Then add pineapple and the peppers and stir in sauce along with the coriander and mint. Season with salt and pepper.

Slow cooker chicken korma
£2 per serving

(Serves 4)

TIP: Serve with naan bread or pilau rice and samosas on the side

Preparation time: 30 minutes

Cooking time: 7 hours



  • 2 onions, quartered
  • 3 garlic cloves
  • 4cm long piece of root ginger, peeled
  • 1 large chilli, seeds discarded
  • 1 tbsp sunflower oil
  • 600g Morrisons diced chicken breast
  • 25g butter
  • 1 tsp cumin seeds, crushed
  • 1 tsp fennel seeds, crushed
  • 4 cardamom pods, crushed
  • 1 tsp paprika
  • 1 tsp ground turmeric
  • ¼ tsp ground cinnamon
  • 300ml chicken stock
  • 1 tbsp sugar
  • salt
  • 75ml double cream
  • 2 tbsp ground almonds or cashews

METHOD: Blend onions, garlic, ginger and chilli in a blender or liquidiser, or chop very finely.

Heat oil in a large frying pan and add the chicken. Cook over a high heat until browned. Remove from the pan and place in a slow cooker.

Add the butter to the pan and, when melted, add the onion mix.

Cook over moderate heat for 3 minutes. Add all the spices and cook for a further minute.

Mix in chicken stock, sugar and salt. Bring to the boil then transfer to the slow cooker pouring over chicken. Cover and cook for 5-7 hours on low (or 3 hours on high).

Before serving, add the cream and ground-up nuts.



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