Recipe by Alesha
My mum used to make this recipe heaps when I was younger. It was always a favourite. I'm not sure where she got it from though.
Top Review by Kookaburra
OK, this recipe doesn't have the 'WOW' factor of some of our more modern Asian influenced food, but I'm giving it 5 stars for what it is - good, economical, easy-to-make, stick to your ribs family fare. I DID add an extra teaspoon of curry powder, and I DO think the recipe needed the extra 3/4 teaspoon of salt I added to the sauce. The result was a hearty, tasty meal that turned 3 large chicken breasts into seven generous servings. Thanks Snooky. A great recipe which I'll make again.
- 2 tablespoons olive oil
- 1 kg chicken fillet
- 60 g butter or 60 g margarine
- 1 large onion, chopped
- 2 tablespoons plain flour
- 1 teaspoon curry powder
- 1 1⁄4 cups milk
- 1 red capsicum, diced
- 1⁄2 cup of grated tasty cheese
- 2 eggs, lightly beaten
- 1⁄3 cup milk, extra
Directions See How It's Made
- Preheat oven to 180 degrees Celsius Lightly grease a 6-8 cup casserole dish.
- Heat oil over medium heat and brown the chicken.
- Remove from heat and cut into 3cm pieces.
- In a large saucepan melt butter and sautee onion for about 3 minutes.
- Stir in the flour and curry powder and cook for 1 minute until all combined.
- Remove from heat and stir in 1 1/4 cups milk gradually.
- Return to moderate heat and stir until thick.
- Add chicken pieces and capsicum to sauce and pour into the casserole dish.
- Combine eggs and extra 1/3 cup of extra milk and pour over dish.
- Top with grated cheese.
- Bake for 30 minutes or until golden brown and bubbling.
- Serve with rice or enjoy on its own.