Curry Chicken

Curry Chicken (Linas Kyckling)

 

This is a quick dish that most will like. I used to make it a lot when I lived in Sweden, and just ‘remembered’ it. We had it last night and a big hit with my husband! Serves about 4, and it’s very refreshing served with a green salad on the side.

Ingredients

  • 3 grilled or oven roasted chicken thighs
  • 6 medium mushrooms
  • 2 cups cooked rice
  • 2 bags Cafe de Paris gravy (or if you can’t find it in the specialty stores here, use Bearnaise sauce and simply add a pinch or two of curry powder and some tarragon)
  • Your favorite shredded cheese, about a cup or so

Instructions

1. Grill or roast the chicken until cooked through. Remove from oven and let it cool down. Cut up into bite sized pieces and put to the side.
Curry Chicken
2. Wash and slice or chop up the mushrooms.
Curry Chicken
3. Cook the mushrooms in a pan with some oil, salt and pepper.
Curry Chicken
4. Cook the rice and let it cool down slightly. Transfer to an oven safe dish.
Curry Chicken
5. Add the mushrooms and chicken on top of the rice.
Curry Chicken
6. Meanwhile, make the gravy. If you can’t find this gravy here in the States, use the bags of Bearnaise sauce instead.
Curry Chicken
7. Pour the gravy over the chicken, make sure you cover all of it.
Curry Chicken
8. Top with cheese. Bake in the oven for about 15 minutes at about 405 degrees F.
Curry Chicken
9. Bake until golden brown on top. Remove and let it cool down slightly before serving.
Curry Chicken
10. And here it is!
Curry Chicken

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