| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Indian |
Food networ, Food4 |
2 |
servings |
INGREDIENTS
| 2 |
|
Boneless skinned chicken breasts; cut into bite size |
|
|
; pieces |
| 2 |
tb |
Oil |
| 15 |
g |
Butter |
| 1 |
|
Heaped tbsp finely chopped onion or |
|
|
; shallot |
| 1 |
ts |
Curry powder |
| 1 |
ts |
Grated zest of orange |
|
|
Salt and pepper |
| 2 |
tb |
Whisky |
| 125 |
ml |
Double cream |
| 25 |
g |
Oven roasted almonds |
|
|
Sliced orange segments |
| 1 |
|
Dsp finely chopped parsley |
INSTRUCTIONS
GARNISH
Heat a pan or wok with 1 tablespoon of oil, then briskly stir-fry the
chicken pieces until almost fully cooked. Remove from pan and keep warm.
Add remaining oil and butter to the pan and then add the onion and curry
powder and allow to cook gently for 2-3 minutes. Then return the chicken
pieces plus orange zest and seasoning to taste.
Warm the whisky in a ladle and set alight, then pour over the chicken,
shaking the pan as you do so.
Stir in cream and heat through until bubbling and slightly thickened. Serve
chicken on plates topped with almonds and garnished with orange segments
plus some finely chopped parsley.
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