Chicken With Mushroom Curry Sauce - cooking recipe

Ingredients

680 g boneless skinless chicken breasts
25 g butter
1 tablespoon olive oil
1 small onion, chopped
1 small crushed garlic clove
2 tablespoons mild curry powder
1 tablespoon brandy (optional)
1 cup chicken stock
125 g mixed mushrooms, sliced
2 red chilies, finely chopped
2 tablespoons coconut cream
1 tablespoon smooth peanut butter
fresh ground black pepper

Preparation

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