Offering deliveries (Monday to Saturday) to retailers and the catering trade, you can be certain that wherever you find Clóna Milk, you're sure to find superb taste and freshness.
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Portions:
4-6
Course:
Ingredients:
- 4 Chicken Breasts Diced
- 1 Red Pepper Diced
- 1 Red Onion Diced
- 2 Red Chili Peppers Chopped Finely
- 1 Table Spoon Tomato Puree
- 25g med Curry Powder
- 25g Plain Flour
- 2 Cloves Garlic Chopped
- 400ml Coconut Milk
- 150ml Chicken Stock
- Drop Worchester Sauce
- 50g Salted Butter
- 100ml Cooking Cream
- 30g Crème Fraiche
Dairy Cooking with Brian McDermott in association with the National Dairy Council
In a sauté pan or pot heat the butter, add the diced chicken and seal well. Add chopped onion, peppers, chili and sweat for 3-4 minutes with garlic followed by flour and curry powder.
Mix well then add tomato puree, coconut milk and stock.
Stir all the time and allow cooking for 10 -12 minutes until it thickens Reduce heat to simmer. Add a drop Worchester sauce.
Add cream and cook for a further 2 minutes. Serve with dollop of crème fraiche.
Brian’s Tip:
If you want extra heat increase the chilies
Brian’s Rice Rules
Allow 4 Times Water to Rice Weight.
Wash you Rice in Cold Water prior to cooking.
Try Adding a Cinnamon Stick to your Rice While Cooking
Whole Cumin Seeds is great in with Rice when Cooking
