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Easy Oriental Chicken
Recipe |
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Preparation and Cooking Time: 35 minutes
Servings: 4
Non-Standard Cooking Utensils:
Largish frying pan
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:
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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. |
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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. |
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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. |
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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. |
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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. |
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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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