Chicken 'N' Chestnuts Recipe
Ingredients
| Safflower oil | 60 Milliliter | |
| 675 g boneless chicken meat | ||
| 1 finely diced Spanish onion | ||
| 1 finely diced red bell pepper | ||
| 1 fine diced green bell pepper | ||
| Mushrooms | 80 Gram, sliced | |
| Chestnuts | 80 Gram, peeled | |
| 60 ml flour, all purpose | ||
| Curry powder | 15 Milliliter | |
| Chicken stock | 500 Milliliter | |
| Heavy cream | 250 Milliliter | |
Directions
Heat the oil in a large Dutch oven.
Add the chicken, vegetables and chestnuts.
Saute until chicken browns.
Sprinkle with flour and curry powder, reduce heat and cook for 2 minutes.
Pour in stock and cream and simmer for 35-45 minutes.
Serve over noodles or rice.
Add the chicken, vegetables and chestnuts.
Saute until chicken browns.
Sprinkle with flour and curry powder, reduce heat and cook for 2 minutes.
Pour in stock and cream and simmer for 35-45 minutes.
Serve over noodles or rice.
Chef
