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Categories:
butter mushrooms flour curry powder vegetable stock heavy cream chicken carrots instant mashed potato ground nutmeg
Viewed: 17 - Published at: 5 years agoIngredients
- 1/2 cup butter
- 10.5 oz mushrooms, quartered
- 3 tsp flour
- 3 tsp curry powder
- 1 2/3 cup vegetable stock
- 3/4 cup heavy cream
- 1/2 None chicken, skin and bones removed and cut into pieces
- 10.5 oz frozen peas and carrots mix
- 1 1/2 cups instant mashed potato flakes, mixed with 2 cups boiling water
- 1 pinch ground nutmeg
Method
- Melt 1 tbsp butter in a deep pan and saute mushrooms. Add flour and curry powder then add stock and cream. Add chicken pieces, peas and carrots and simmer for 5-8 mins. Season.
- To finish the mashed potatoes, beat 3 1/2 tbsp butter into prepared mashed potato and season with nutmeg and a little salt.
- To finish, melt remaining butter in a small saucepan until it foams and turns slightly brown. Remove from heat immediately. Transfer chicken and mashed potatoes to a serving plate and drizzle brown butter over potatoes.
