Chicken With Mushroom Curry Sauce |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 5 |
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This is not an authentic Asian curry recipe (especially if you use the optional brandy!). I just made it up as I went along, adding what needed using, but the result was so good, I thought I'd share it. Ingredients:
680 g boneless skinless chicken breasts |
25 g butter |
1 tablespoon olive oil |
1 small onion, chopped |
1 small crushed garlic clove |
2 tablespoons mild curry powder |
1 tablespoon brandy (optional) |
1 cup chicken stock |
125 g mixed mushrooms, sliced |
2 red chilies, finely chopped |
2 tablespoons coconut cream |
1 tablespoon smooth peanut butter |
fresh ground black pepper |
Directions:
1. Heat the oil in a large frying pan and fry the onion until soft. Add the curry powder and cook for 1 minute, stirring continuously. Add the chicken breasts and cook until golden on both sides.
2. Meanwhile, heat the butter in another frying pan and fry the mushrooms and chilli on a low heat for 5 minutes.
3. Remove the chicken from the pan and keep warm. Add the brandy to the hot pan, then pour in the stock. Cook for about 5 minutes or until the sauce has thickened slightly, then return the chicken to the pan. Cook for 10-15 minutes, turning occasionally to coat, until the chicken is thoroughly cooked. Stir in the coconut cream and peanut butter and heat through. Season to taste.
4. Serve with savoury rice.
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