| Easy Oriental Chicken |
Preparation and Cooking Time: 35 minutes
Servings: 4
Non-Standard Cooking Utensils:
Largish frying pan
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Ingredients:
Four chicken breasts
Third of a bottle of dry white wine
Two heaped tablespoons of flour
Two cloves of garlic, crushed
A generous pinch of paprika
A generous pinch of cayenne pepper
A generous pinch of pepper
A teaspoonful of medium strength curry powder
Two teaspoonfuls of mustard powder
420 ml / ¾ pint chicken stock (one stock cube)
2 tablespoons olive oil
Juice of one large lemon
Juice of a lime
Preparation:
Cut the chicken breasts into smallish cubes
Peel, chop and crush the garlic cloves
Cooking:
| 1 | Heat the olive oil at a medium heat in a largish frying pan. Add the chicken pieces and garlic and sauté them for 12 minutes until they have turned light golden brown. Turn the chicken pieces frequently to cook evenly. |
| 2 | Whilst the chicken is cooking place the flour, cayenne pepper, pepper, mustard powder and curry powder in a small bowl and mix together well. |
| 3 | When the chicken is browned, turn the heat down slightly to medium low and sprinkle the dry flour mix evenly over the chicken pieces. Stir and turn the chicken pieces to ensure they all have some coating of the sauce. |
| 4 | Add the lemon and lime juice and continue to stir and turn the chicken for one minute. Don't worry if the sauce is lumpy. |
| 5 | Add the wine and chicken stock and cook on a medium low heat for a further 12 minutes. Turn the chicken occasionally. The sauce at this stage should have reduced and be the consistency of a cream soup. |
| 6 | The dish is best served with plain or basmati rice. |
If you want to prepare ahead, the recipe can be cooked and then kept in the refrigerator for up to a day. Reheat when needed - simply add a small amount of water if the sauce is too thick on reheating.
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