Thu, 4 January 2024
INGREDIENTS:
· 4 chicken breasts
· 8 tbsp McDonnells Mild Curry Sauce
· 500mls chicken stock
· 3 cloves of crushed garlic
· 1 large, chopped onion
· 1 punnet of button mushrooms
· 1 cup of petit pois
· 1 tin light coconut milk
· Oil
METHOD:
1. Start by poaching some chicken breasts for 15 mins then remove from water and shred.
2. Next make your sauce: Add 8 tbsp McDonnells Mild Curry Sauce to 500mls chicken stock, give it a good mix and leave to one side.
3. On a hot pan add some oil, 3 cloves of crushed garlic, 1 large chopped onion and 1 punnet of button mushrooms, sauté until mushrooms and onions are cooked through then add in the shredded chicken the curry sauce mixture. Then add 1 cup of petit pois and 1 tin light coconut milk. Let this all simmer for 10 minutes until it thickens.
4. If you wanted to add some extra heartiness you can add in some cooked crispy wedges, softened sweet potato or some boiled baby potatoes .. give it all a good mix and serve.
