What I'm cooking and eating

Tuesday, 26 February 2013

Chicken and mushroom curry

Yet another day when two posts come along at once!  I hadn't made a curry quite like this before, but it was very good!

4 chicken breast fillets
1/2 large or 1 small onion
1/2 punnet mushrooms
1 tbs olive oil
1 large tsp curry powder (or more, to taste)
Around 200 ml boiling water
1 Knorr chicken stock-pot
1 tbs coconut milk powder
Salt and pepper to taste

Fry the curry powder in the olive oil for a few minutes; add onions and chicken fillets, allow to cook for a couple of minutes and then turn the fillets over.  Add the sliced mushrooms, reduce the heat, cover and cook gently for about 15 minutes, until the mushrooms are all juicy.  Now add the water, stock and coconut milk powder, stir, bring back to the boil and simmer uncovered for a further 15 minutes.  Adjust seasoning. Serve with rice, and perhaps a vegetable side dish (see previous post).

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