2 tbsp (25 g) 1 oz butter
2 small onions, chopped
4 oz (100 g) mushrooms, sliced
1 tablespoon corn flour (corn starch)
1 1/4 cup (1/2 pint) 300 ml milk
350 g (12 oz) cooked chicken meat, chopped
salt pepper
1/4 teaspoon ground ginger
1/4 teaspoon grated nutmeg
150 g (5 oz) natural yogurt
2 egg yolks
1/8 cup (25 g) 1 oz blanched almonds, split and toasted
2 small onions, chopped
4 oz (100 g) mushrooms, sliced
1 tablespoon corn flour (corn starch)
1 1/4 cup (1/2 pint) 300 ml milk
350 g (12 oz) cooked chicken meat, chopped
salt pepper
1/4 teaspoon ground ginger
1/4 teaspoon grated nutmeg
150 g (5 oz) natural yogurt
2 egg yolks
1/8 cup (25 g) 1 oz blanched almonds, split and toasted
method
1. Melt the butter in a saucepan and fry the onions and mushrooms until the onions are softened.
2. Stir in the cornflour and cook for 1 to 2 minutes, then gradually stir in the milk.
3. Bring to the boil, stirring. Add the chicken, salt, pepper, ginger and nutmeg and heat through gently.
4. Mix the yogurt with the egg yolks and add to the pan.
5. Cook very gently until thickened, without boiling.
6. Turn into a warmed serving dish and sprinkle with the almonds.
2. Stir in the cornflour and cook for 1 to 2 minutes, then gradually stir in the milk.
3. Bring to the boil, stirring. Add the chicken, salt, pepper, ginger and nutmeg and heat through gently.
4. Mix the yogurt with the egg yolks and add to the pan.
5. Cook very gently until thickened, without boiling.
6. Turn into a warmed serving dish and sprinkle with the almonds.
serving amount
serves 4
rate this recipe
10.0
out of 10
3 users have helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
