- 3 tablespoons olive oil
- Salt and freshly ground black pepper
- 8-10 thighs or drumsticks, washed, dried and dusted with seasoned flour (salt and pepper)
- 1 large onion cut in half and finely sliced
- 227g (8oz) cremini mushrooms, sliced
- ½-1 teaspoon chilli flakes
- 3 fat garlic cloves, crushed
- 2 teaspoons curry powder
- 1 cup passata or crushed tomatoes
- 1 cup good quality chicken stock
- A few sprigs of thyme or 1 teaspoon dried thyme
- 1 cup frozen peas
- ½ cup whipping cream (35-40%)
- A handful chopped parsley or cilantro
Instructions
- Heat one tablespoon oil in a large saucepan over medium high heat and brown the chicken on all sides. Remove and set aside.
- In the same pan heat another 1-2 tablespoon oil (if necessary) and add the onion and mushrooms, and some salt, and cook over high heat for 5-7 minutes or until brown. Add the chilli flakes, garlic, and curry powder and cook for another minute.
- Now add the passata, stock, thyme, and the set-aside chicken and stir to combine. Simmer for 30 minutes or until the chicken is fully cooked.
- Adjust the seasoning, then add the peas and cream, simmer gently for another 5 minutes. Just before serving, add the chopped parsley. Serve with steamed rice or pasta or mashed potato.
- Assemble ingredients and brown the chicken, then cook the mushrooms and onions for 5-7 minutes.
- Add the chilli flakes, garlic, and curry powder and cook for another minute.
- Now add the passata, stock, thyme, and the set-aside chicken and stir to combine. Simmer for 30 minutes or until the chicken is fully cooked.
- Adjust the seasoning, then add the peas and cream, simmer gently for another 5 minutes. Add the chopped parsley just before serving.
For the tomato, please use good quality Italian passata (strained tomatoes). If you can’t find some, then I highly recommend crushed tomatoes because they have no other ingredients other than tomato, salt, and vinegar. You can also use canned tomato sauce (US). I wish you a happy cooking!!!
