Indian whisky chicken with oven roasted almonds and cream

2 servings

Ingredients

Quantity Ingredient
2 Boneless skinned chicken breasts; cut into bite size
; pieces
2 tablespoons Oil
15 grams Butter
1 Heaped tbsp finely chopped onion or
; shallot
1 teaspoon Curry powder
1 teaspoon Grated zest of orange
Salt and pepper
2 tablespoons Whisky
125 millilitres Double cream
25 grams Oven roasted almonds
Sliced orange segments
1 Dsp finely chopped parsley

Directions

GARNISH

Heat a pan or wok with 1 tablespoon of oil, then briskly stir-fry the chicken pieces until almost fully cooked. Remove from pan and keep warm.

Add remaining oil and butter to the pan and then add the onion and curry powder and allow to cook gently for 2-3 minutes. Then return the chicken pieces plus orange zest and seasoning to taste.

Warm the whisky in a ladle and set alight, then pour over the chicken, shaking the pan as you do so.

Stir in cream and heat through until bubbling and slightly thickened. Serve chicken on plates topped with almonds and garnished with orange segments plus some finely chopped parsley.

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Carlton Food Network

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