Chicken Raj
Ingredients
Curry:
- 1 pound boneless chicken breast (cut into chunks)
- 8 ounces white mushrooms (sliced)
- 1/2 onion (chopped)
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- 1 medium russet potato (peeled and diced)
- 1 cup frozen peas and carrots
- 1 cup frozen cut green beans
- 2 teaspoons curry powder
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 2 cups Master curry sauce (see my recipe listed above or use bottled korma simmer sauce)
- 1-3/4 cups water
- 2 tablespoons cashew butter
- 1/4 cup heavy cream
- 1-1/2 teaspoons garam masala
- 1 tablespoon chopped fresh cilantro
- 2 tablespoons soft butter
Other:
- 6 vol-au-vant or puff pastry shells (prepared according to package directions; can substitute toast points if necessary)
Instructions
- Brown the chicken, onion and mushrooms in olive oil with minced garlic.
- Add potatoes, frozen vegetables, spices, curry sauce, water and cashew butter.
- Stir and bring to a boil.
- Reduce heat and simmer for 20-25 minutes, stirring frequently, until potatoes are tender.
- Remove from heat and stir in the cream, garam masala spice, cilantro and soft butter.
- Serve curry over baked vol-au-vant pastries.
Notes
From the kitchen of palatablepastime.com
Nutrition
Calories: 639kcalCarbohydrates: 43gProtein: 25gFat: 41gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 72mgSodium: 656mgPotassium: 727mgFiber: 6gSugar: 8gVitamin A: 15095IUVitamin C: 16mgCalcium: 155mgIron: 5mg
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