CHICKEN CASSEROLE:
INGREDIENTS:
2 tbsp butter
1 onion, finely chopped
2 mangoes, peeled and diced
2 ml paprika
1 tbsp curry powder
40 ml cake flour
275 ml chicken stock
250 gms button mushrooms,sliced
250 ml thick cream
1.3 kg chicken breasts, skinned, deboned and sliced into pieces
Salt and freshly- ground black pepper, to taste
METHOD:
INGREDIENTS:
2 tbsp butter
1 onion, finely chopped
2 mangoes, peeled and diced
2 ml paprika
1 tbsp curry powder
40 ml cake flour
275 ml chicken stock
250 gms button mushrooms,sliced
250 ml thick cream
1.3 kg chicken breasts, skinned, deboned and sliced into pieces
Salt and freshly- ground black pepper, to taste
METHOD:
- Preheat oven to 180c and gease a 27X30-cm oven dish.
- Heat butter and saute onion and mangoes for a minute. Add paprika and curry powder and stir- fry for another minute.
- Add flour, stirring until smooth. Add chicken stock and bring to a boil while stirring. Add mushroom.
- When th sauce thickens, remove from the heat and add cream. Arrange chicken in an oven dish, pour over sauce, season with salt and pepper and bake uncovered for about 50 minutes until golden brown and done.
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