Chicken With Mushroom Curry Sauce

Submitted by English Sunset

"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."

 

• Ready In: 35mins
• Ingredients: 13
• Serves: 4-5

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.

Reviews

[tokuwe]

What happens to the raw garlic and also the cooked mushrooms ?