Kashmir Chicken Breasts
7:48:00 PMKashmir Chicken Breasts
Cooked potatoes pureed in a liquid can replace cream in this chicken breasts recipe;they give an oddly pleasant,smooth and creamy texture to this curry sauce.
Makes 4 servings.
Ingredients:
- 2 whole chicken breasts,split
- freshly ground black pepper to taste
- 3 tablespoons olive oil
- 2 tablespoons freshly chopped shallots
- 2 tablespoons dry vermouth or dry white vine
- 1/2 cup thinly sliced onions
- 2 teaspoons minced garlic
- 1/2 cup finely chopped leeks
- 1 tablespoon curry powder
- 1 bay leaf
- 1 medium-size potato,sliced as thin as possible
- 1 1/2 cups chicken stock
- 1/2 cup dry white wine
Kashmir Chicken Breasts
Cooking method
- Sprinkle chicken breasts with pepper. heat 2 tablespoons of the oil in a heavy skillet and add the pieces,skin side down.Cook 5 minutes,or until nicely browned on one side.Turn the pieces and cover closely with a lid.Continue cooking about 10 minutes,turning the pieces from time to time.
- Pour off the fat from the skillet and scatter the shallots around the chicken breasts.Add the vermouth and cook until the liquid has almost evaporated.Remove from the heat.
- Meanwhile,heat the remaining 1 tablespoon oil in a saucepan and add the onions,garlic and leeks.Cook,stirring until the onions are wilted.Sprinkle with curry powder and stir to blend.Add the bay leaf and potato slices and stir again.Add the stock and wine.Bring to a boil and simmer 10 minutes.Remove and discard the bay leaf.
- Pour the mixture into the container of food processor and blend until smooth.Pour the sauce over the chicken breasts.Bring to the boil and simmer about 1 minute.
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