Chicken with Mushrooms and Spinach
Serves 4
Ingredients
Method
8 Chicken Thighs (Skinless and Boneless)
2 in. Ginger (Sliced into 4 slices)
6 Garlic Cloves Chopped
1 Chilli (Red Sliced)
2 tbsp. Curry Paste (Yellow)
100 ml. White Wine (Dry)
200 ml. Cream (Double)
250 ml. Chicken Stock (Fresh)
1 Onions (Large Finely Sliced)
½ tsp. Salt and Pepper (to your taste)
150 g. Mushrooms (Chestnut Sliced)
3 Carrots (Diced)
1 Spinach (Bag of Baby Leaves )
2 tbsp. Olive Oil
Heat a heavy based frying pan with 1 tablespoon of oil. Season the chicken thighs and fry them for a few minutes on each side until golden and set aside. Now add the onions and garlic to the same pan and cook on a medium heat until the onions are translucent.
Add the wine and stock to the pan together with the sliced ginger, sliced chilli and the yellow curry paste and mix together. Allow to simmer for 10 minutes then add the chicken back in with the diced carrots, mushrooms and cream.
Simmer for a further 10 minutes then add the spinach. Cook for a further 3 minutes, remove the ginger slices and then serve on a bed of rice.