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.
We'... Read More...
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
