This can be oven-baked or pan-fried. A delicious homemade fakeaway the whole family will love!
Ingredients:
• 25g butter.
• 2tbsp extra virgin olive oil
• 4 chicken breasts
• 1 white onion roughly cut
• 1 red onion roughly cut
• 3 mixed peppers cut into chunks
• 2 small tomatoes cut into quarters
• 3 cloves garlic whole
• 300ml chicken stock
• 150ml fresh cream/coconut cream or coconut milk
• Salt & pepper
Spices:
• 1tbsp garam masala
• 1tbsp turmeric
• 1 tsp cumin
• 1tbsp curry powder
To garnish:
• Chopped coriander
Method:
- Melt the butter in a non-stick frying pan and add olive oil on a medium-high heat.
- Place the chicken breasts, red and white onions, garlic, peppers, and tomatoes into the frying pan.
- Cook on medium for 5-6 minutes until veg softens and chicken goldens.
- Pour in stock and cream (or coconut milk/cream if using) and bring to a simmer.
- Once chicken is fully cooked removed and shred it.
- Pour the remaining veg and liquid from the frying pan into a deep jug with a little coriander and blitz to a sauce consistency.
- Return the sauce to the frying pan on a medium heat and add shredded chicken, gently combine.
- Season to taste.
- Serve with rice, naan bread, and garnish with freshly chopped coriander
Top Tip: Don’t have time to stand over pan?
You can also cook all ingredients in an oven-proof casserole dish, covered with a lid 180 fan for 45 minutes.
Just add the stock and cream at end of cooking and blitz same to sauce same as in the recipe above!
Works great in a slow cooker too!
