Prep 20 mins
Cook 30 mins
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.
- 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
- 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.
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.