Apple and Mushroom Chicken with Potato Curry

Posted 2017-03-08 by finy ⇒ follow

The chicken casserole is a one pot dish, that can be made a day or two ahead, as works well when heated up. It would also go well with some boiled rice.

The potato and egg curried salad is a nice accompaniment with this, and I ate leftover salad for lunch for the next few days.

Preparation Time: 20 minutes
Cooking Time: 1 hour 15 minutes
Serves: 4

Ingredients
For the chicken
8 "lovely legs" chicken (no skin)
2 apples
1 shallot
Packet mushroom soup powder
2 tsp wholegrain mustard
1 tsp thyme
1 cup water
1 cup yoghurt
150 g mushrooms, halved

For the Curry Salad
2 hard boiled eggs
2 potatoes, cooked and cooled
25 g butter
½ tbsp curry powder
1½ tbsp flour
1 cup milk
Coriander, to garnish

Method
For the chicken

Preheat the oven to 180°/160° fan forced.

Slice the onion finely.

Peel the apples, take out the core, and dice.

Put the chicken, shallot and apple pieces into a casserole dish.

Add the mushroom soup packet, mustard, and thyme powder.

Mix in the water.

Cover the casserole dish, and bake for an hour or until the lovely legs are tender.

Stir in the yoghurt and mushrooms, and mix in with the chicken.

Bake for another 10 to 15 minutes. Add salt and pepper to taste.

For the curry salad

Roughly chop the eggs and cut the potatoes into cubes.

Melt the butter in a saucepan and add the curry powder.

Cook for about 30 seconds then remove from the heat.

Stir in the flour, and put back on the heat and cook until it boils, and then gradually add a bit of milk, stirring in between additions until the sauce is fairly smooth.