Chicken With Mushroom Curry Sauce

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This is not an authentic asian curry recipe (especially if you use the optional brandy!)! . I just made it up as i went along, adding what needed using, but the result was so good, i thought i'd share it.

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Steps

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Heat the oil in a large frying pan and fry the onion until soft.

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Add the curry powder and cook for 1 minute , stirring continuously.

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Add the chicken breasts and cook until golden on both sides.

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Meanwhile , heat the butter in another frying pan and fry the mushrooms and chilli on a low heat for 5 minutes.

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Remove the chicken from the pan and keep warm.

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Add the brandy to the hot pan , then pour in the stock.

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Cook for about 5 minutes or until the sauce has thickened slightly , then return the chicken to the pan.

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Cook for 10-15 minutes , turning occasionally to coat , until the chicken is thoroughly cooked.

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Stir in the coconut cream and peanut butter and heat through.

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Season to taste.

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Serve with savoury rice.

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Ingredients

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boneless skinless chicken breasts, butter, olive oil, onion, garlic clove, mild curry powder, brandy, chicken stock, mixed mushrooms, red chilies, coconut cream, smooth peanut butter, fresh ground black pepper