Curry cooking and a creamy mushroom sauce recipe
On Monday, I used some leftover Indian spices from Raj’s visit to make a spicy lamb curry and tamarind rice. Frozen naan and mango chutney from Trader Joe’s rounded out the meal. It was so tasty and spicy. 2 days later the leftovers were even more delicious (and even more spicy!).
On Tuesday, I made chicken breasts with a cream mushroom pan sauce, mashed potatoes and steamed green beans. The sauce was amazing. Here’s the recipe. It makes enough sauce for 4 servings:
- 1 tbsp vegetable oil
- 2 shallots, minced
- 8 oz (1 pkg) white button mushrooms, sliced thin
- 1/3 cup sherry or dry white wine
- 1 cup heavy cream
- 1/2 cup chicken broth
- 2 tbsp parsley, minced
- a pinch of nutmeg or mace
- salt & pepper
- Add oil to the skillet you browned the chicken in. Heat on medium heat until shimmering. (Don’t clean the pan out — all those brown bits have all the flavor!)
- Add shallots, 1/4 tsp salt and cook until softened, about 2 minutes.
- Add mushrooms and cook until brown, about 8 minutes.
- Add sherry, scraping up any brown bits, and cook until dry, about 1 minute.
- Stir in cream and broth. Simmer until thickened, about 8 minutes.
- Stir in any accumulated chicken juice from the breasts you set aside.
- Off the heat, stir in parsely and nutmeg.
- Season with salt and pepper to taste.
Thank you to The America’s Test Kitchen Family Cookbook Revised Edition (which I bought at Costco for $4 cheaper than Amazon, btw).