Curry Chicken with Cream

Yesterday, when I went to the kitchen to make me some evening tea, I stumbled upon a very peculiar scene. In the middle of the kitchen was an Italian with a camera at the ready, photographing food like it was participating in Holland's Next Top Model. First I thought that he had gone mad, but then I realised something: "He is taking photographs for our blog!". And not only did he provide us with some nice photographs, available at the bottom of this post, but the dish he made smelled like (an Italian) heaven and will surely be added to your cuisine repertoire. So, without further ado, let me introduce to you:

Curry Chicken with Cream

By Whatever Works

Ingredients (1 serving)
2 pieces of chicken

4 champignons

1 (small) onion

Flour
Sweet curry powder

Mild curry paste

Olive oil
Rosemary
Salt
Water
White wine

Directions

Cover the two pieces of chicken with flour and set aside the excess flour for later use. Cut the mushrooms in slices and chop the onion before you start cooking.

Sauté the onion for a minute in olive oil. Add the chicken and let it cook for a few seconds. Add an inch of water and white wine. Cover all sides of the chicken with sweet curry powder and add a pinch of salt. Cook it all on low heat and let the water and wine evaporate. Once dry, add some hot water together with the excess flour.

Add the mushrooms along with a pinch of salt and add some hot water for it to cook in, and then re-add the curry powder to both sides. Let it cook on a low heat and add a teaspoon of curry paste (I use Patak's Mild Curry Paste) to soften and colour the cream that is now being created. Let it all cook until the chicken is ready.

When the chicken is well-cooked, put it on a plate and garnish it with rosemary. Serve this dish with some carrot salad and bread.

If it’s good, enjoy it!
On the other hand: Whatever Works!

Ps. After eating, do not forget to clean!

Get the flash player here: http://www.adobe.com/flashplayer

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