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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Good comfort/company food. It has a hint of curry that you can 'hot' up if that is what you like by adding more curry powder. Ingredients:
3 chicken breasts, cut into 1 inch pieces |
2 tablespoons olive oil |
1 large onion, chopped |
1 green pepper, deseeded and chopped |
2 cups of mixed frozen peas and corn |
1 tablespoon plain flour |
1 tablespoon madras curry powder |
1 teaspoon ground ginger |
1 teaspoon turmeric |
1 garlic clove, crushed |
1 pint chicken stock |
2 tablespoons of thickened cream |
salt and black pepper |
3 cups pasta (your choice) |
Directions:
1. Cook pasta as directed on package, drain and set aside.
2. Heat oil on medium in a large skillet/pan. Add chicken, onion and pepper. Fry until chicken is browned on all sides and the onion and pepper has softened.
3. Add the flour, curry powder, all the spices and the garlic stirring all the time until the juices are soaked up.
4. Gradually add the chicken stock a little at a time stirring well. season with salt and pepper. put a lid on and simmer gently for 20-25 minutes.
5. Remove the skillet from the heat and add the cream. Stir in the frozen vegetables and add the cooked pasta a bit at a time (for your own taste).
6. Return to a low heat to warm through. Serve with garlic bread and salad of your choice.
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