Thursday, June 12, 2008

Spiced Chicken Casserole

Spiced Chicken Casserole
serves 4

4 chicken portions, skinned
2 tablespoons plain flour
1 teaspoon paprika
25g/1oz butter
1 teaspoon curry powder
300g/11oz canned condensed
mushroom soup
2 teaspoons chopped gherkins
salt and freshly ground
black pepper

• Preheat the oven to 180°C/ 350°F/Gas mark 4.
• Toss the chicken portions in the flour, season with a little salt and pepper and dust with the paprika.
• Melt the butter in a flameproof casserole dish, and brown the chicken on all sides. Remove from the pan and set aside. Drain off any excess fat.
• Sprinkle the curry powder into the casserole dish and add the soup.Bring to the boil, stirring. Add the chicken and gherkins, cover and cook in the oven for 11/2–2 hours until the chicken is cooked.Serve hot.

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