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chicken breast potatoes carrots mushroom peas clove garlic onion butter turmeric paprika coconut milk chicken bouillon cubes salt pepper flour egg pastry
Viewed: 102 - Published at: 2 years agoIngredients
- 2 chicken breast
- 1/2 cup potatoes, cut into cubes
- 1/2 cup carrots, cut into cubes
- 1/2 cup mushroom, sliced
- 1/2 cup peas ( in can)
- 2 clove garlic, chopped
- 1 onion, chopped
- 2 tbsp butter
- 1 tsp turmeric powder
- 1 paprika (optional)
- 1 1/2 cup coconut milk
- 1 chicken bouillon cubes (optional)
- 1 salt
- 1 pepper
- 1 tbsp flour, dissolved in 1/2 cup water
- 1 egg, beaten
- 1 puff pastry ( i used the low fat but you can also use the normal one if you want to)
Method
- Mix the chicken and turmeric power well and sprinkle a little paprika.
- (set aside)
- Heat the butter in the saucepan over medium high heat.
- Saute the garlic and onion.
- Add the chicken.
- Stirring often until the chicken loses its raw look.
- Add the potatoes and carrots.
- Stirring constantly for 1 minute.
- Then add the mushroom, continue stirring for about 30 seconds.
- Stir in the coconut milk, add the chicken bouillon and bring to boil.
- Turn down to a simmer, cover.
- Cook for about 10 minutes or until the potatoes are cooked.
- Add the peas, stir.
- Add salt and pepper to taste.Then add the flour, dissolved in 1/2 cup water.
- Cook until the sauce has thicken.
- Turn off the heat.
- Place the puff pastry in the pan.
- Put the chicken filling.
- Cover with puff pastry, then seal the edges.
- Brush the top with beaten egg.
- Preheat the oven 180F celsius.
- Then bake for 45 minutes or until the top becomes brown.
