This effortless chicken curry dish is unlikely to burn your tongue, so if you're not used to really hot and spicy food this dish is for you. Whenever we visit friends in Sydney or overseas Bernie is always asked to make her chicken curry. Friends and family alike stock their freezer with this delicious meal. Bernie recently took a batch of this dish around to a sick friend who was unable to work in the kitchen. The news of the day was this chicken curry dish, young old Ted reckons it was the best chicken curry he has ever tasted !!
Ingredients serve 8
1000 g diced chicken breast fillet
250 g onion chopped
50 g butter
1½ tbls mild curry powder (25g)
250 ml chicken stock
50g peas
50g corn kernels
400g cauliflower florets
500 g mushrooms
200 g red & green capsicum chopped
400 g Chinese vegetable mix
500ml of Nestle reduced fat cream.
Method
Heat butter in a saucepan, stir in the chopped onion and curry powder and cook over a medium heat.
Add the diced chicken fillet and seal.
Cook for five minutes before adding the chicken stock and continue cooking until the chicken is tender.
Add sliced mushrooms, peas, corn, capsicum cauliflower and Chinese vegetable mix.
Stir in 500ml of Nestle reduced fat cream. Simmer for 15 min. over a medium heat stirring occasionally.
Serve on a bed of rice, garnish with chopped capsicum.
Note: Ensure chicken is tender before adding vegetables. For a stronger flavour use curry paste or hot curry powder. Add any of your favourite vegetables the more the better.
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