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Fresh Living Network
Basic creamy chicken

Basic creamy chicken

Use a ready-cooked PnP rotisserie chicken if you're in a hurry.
4
RECIPE TYPE:Mains
 
Method
  • Place chicken, onion, carrot and bay in a saucepan and cover with water. Season and simmer until chicken is cooked through and tender.
  • Remove chicken and leave to cool. Reserve stock.
  • Debone chicken and shred meat into bite-sized pieces


Sauce:

  • Heat a small glug of oil in a pan and fry onion and garlic until soft
  • Mix cornflour and yoghurt together
  • Add yoghurt and stock and simmer until thickened
  • Add chicken to sauce and season well


For chicken pies:

  • Slice and sauté button mushrooms in a little oil, then stir through cooked creamy chicken sauce
  • Roll out shortcrust pastry
  • Roll pastry sheets slightly thinner and cut each into 6 equal rounds. Line 6 pie dishes with pastry.
  • Fill with chicken and mushroom mixture. Top with remaining pastry.
  • Trim edges with a knife and crimp with a fork
  • Bake at 180ºC for 30 minutes


For chicken korma:

  • Add cardamom pods (husks removed), black mustard seeds and ground cumin when frying onions
  • Serve with white rice, garnished with chopped mint or coriander
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