Peachy Chicken

Name: Peachy Chicken
Total time: 3600 s
Yield: 4-6 servings
Cuisine: British
Ingredients: 8 chicken thighs; 1 tbsp/15 ml wholemeal flour; 1 tbsp/15 ml mild curry powder; 1 tsp/5 ml paprika; 1 tbsp/15 ml oil; 1 onion, sliced; 300 ml semi-skimmed milk; 150 ml chicken stock; 6 tbsp/90 ml spicy peach chutney; 70 g sultanas

Tom Jacobs @snakey_jakey

Cambridge

Peachy Chicken

Tom Jacobs @snakey_jakey

Saved

Ingredients

60 mins

4-6 servings

8chicken thighs
1tbsp/15 ml wholemeal flour
1tbsp/15 ml mild curry powder
1tsp/5 ml paprika
1tbsp/15 ml oil
1onion, sliced
300 mlsemi-skimmed milk
150 mlchicken stock
6tbsp/90 ml spicy peach chutney
70 gsultanas

Saved

Steps

60 mins

1

Remove the skin from the chicken thighs.
2

On a plate mix together the flour, curry powder and paprika. Toss the chicken in the mixture and shake any excess back onto the plate.
3

Heat the oil in a large deep frying pan. Fry the chicken for about 6 minutes, or until the meat is lightly browned. Remove the chicken.
4

Add onion and fry until soft, about 6 minutes.
5

Stir in the excess flour.
6

Gradually blend in milk and stock, stirring continuously until sauce thickens, then boil gently.
7

Add the chutney, sultanas and chicken, reduce heat and cook slowly for about 40 minutes, or until the chicken is cooked through. Stir occasionally to prevent it sticking. If sauce becomes too thick, slowly add a little more milk.
8

Serve with rice