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CHICKEN & TURKEY

Chicken curry

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Serves :

4 adults

Preparation time :

5 minutes

Cooking time :

15 minutes

Utensils needed :

Chopping board Chopping knife Frying pan Measuring jug Vegetable peeler Wooden spoon

Serve with boiled brown or white rice

Ingredients :

› 350 g of cooked chicken › 5 button mushrooms
› 1 medium-sized pepper › 1 medium-sized onion

› 100 g of fresh or defrosted peas › 1 large carrot
› 1 clove of garlic
› 2 dstsp of curry paste

› 1 tsp of vegetable oil
› 1 low-salt chicken stock cube dissolved in 275 ml of boiling water

Method :

  1. Slice vegetables and garlic
  2. Heat the oil in a frying pan and gently fry the onions, carrot and garlic
  3. Add mushrooms and pepper to the frying pan and cook for 2–3 minutes
  4. Add the curry paste to the pan and cook for 1 minute stirring all the time
  5. Stir in the stock and cooked chicken pieces
  6. Add the peas, reduce heat and cook slowly for 10 minuteswithout stirring
  7. Serve with rice
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CHICKEN & TURKEY

Chicken and vegetable casserole

Published

on

By

serves  :

4 adults

Preparation time :

15 minutes

Cooking time :

11⁄2 hours

Utensils needed :

Casserole dish Chopping board Chopping knife Vegetable peeler Measuring jug

Serve with boiled potatoes or rice.

Ingredients :

› 4 chicken portions › 3 large carrots
› 2 onions
› 2 celery stalks

› 6 mushrooms
› 20 g of frozen peas
› 1 low-salt chicken stock cube dissolved in 275 ml of boiling water. › 2 dstsp of lemon juice
› 1⁄2 dstsp of mixed dried herbs
› pinch of salt if desired
› pepper

Method :

  1. Preheat the oven to 180°C / 350°F / Gas Mark 4
  2. Wash, peel and chop carrots, onion, celery and mushrooms
  3. Place chicken portions in a casserole dish with all the vegetables
  4. Pour in chicken stock, lemon juice, mixed herbs, salt and pepper
  5. Bake for 1–11⁄2 hours or until chicken is cooked
  6. Serve with baked potatoes or rice
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