Curried Chicken Stroganoff

A really easy, cheap student meal. Not really a curry, not really a stroganoff, but something delicious in the middle! This is a dish you can fiddle with- If you don't like curry powder, you could replace it with a dash of smoked paprika, some wholegrain mustard or anything else you want to try! Don't be afraid to have a play around.

Serves 2.



Ingredients:

2 chicken breasts, diced into small cubes
1 medium onion, finely chopped
1 red pepper, thinly sliced (or half a red, half a yellow if you want it a bit more colourful)
150g (about 4) mushrooms
1 mug of chicken stock (1 chicken stock cube dissolved in a mug of boiling water)
1 1/2 dessert spoons of flour
1/2 tsp medium curry powder
1 1/2 dessert spoons creme fraiche


1. Cook the rice according to the instructions on the packet. 

2. Whilst the rice is cooking, in a saucepan, add a little oil and begin frying the onions until almost translucent, then add the chicken.

3. When the chicken is nearly cooked, add the peppers and mushrooms and continue cooking for about 3 minutes. Now add the flour and cook off for about a minute. 

4. Add the chicken stock, curry powder and creme fraiche and simmer until the sauce thickens (this should take about 2 minutes, so don't worry if it looks a little lumpy at first! If the sauce is then too thick you can add a little more water, if it's not thick enough add some more flour a little at a time).

5. Serve with the rice and enjoy!


Hope you love this dish as much as I do, stay tuned for a great dessert next time!

Lindsay xx