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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.”
READY IN:
35mins
SERVES:
4-5
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oil in a large frying pan and fry the onion until soft. Add the curry powder and cook for 1 minute, stirring continuously. Add the chicken breasts and cook until golden on both sides.
  2. Meanwhile, heat the butter in another frying pan and fry the mushrooms and chilli on a low heat for 5 minutes.
  3. Remove the chicken from the pan and keep warm. Add the brandy to the hot pan, then pour in the stock. Cook for about 5 minutes or until the sauce has thickened slightly, then return the chicken to the pan. Cook for 10-15 minutes, turning occasionally to coat, until the chicken is thoroughly cooked. Stir in the coconut cream and peanut butter and heat through. Season to taste.
  4. Serve with savoury rice.

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