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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I made a curry a couple of weeks ago which was dreadful and ended out like rice and chicken. I found this recipe in a magazine and it is fantastic. Apparently, it was out of a recipe book called The Alcoholic Cook Book . It is no longer published, but I made this tonight and it was to die for-a very mild yummy creamy curry! Ingredients:
3 tablespoons vegetable oil |
50 g butter |
3 medium onions, peeled and chopped |
1 tablespoon curry powder (rounded tablespoon) |
6 skinless chicken breasts |
1 glass brandy |
1 (284 ml) carton double cream |
salt |
Directions:
1. Heat oil and butter in a large, deep, lidded frying pan.
2. Stir in the onions, cover and cook gently for 8-10 minutes or until soft.
3. Stir in the curry powder and cook for a further 2 minutes.
4. Arrange the chicken breasts on top, sprinkle with a little salt and cover.
5. Cook over a low heat for 20-25 minutes, turning chicken occasionally.
6. Pour in the brandy and bubble for 5 minutes.
7. Add the cream and heat through.
8. Serve with rice or new potatoes.
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