Saturday, September 11, 2010

Gluten free Dairy free Cheryl's Chicken Cream

This is a recipe a roolly cool chicky gave me the other night *waves to Cheryl*.
I've substituted 2 items to make it gluten and dairy free.
Braise chicken pieces/breasts til just golden, put aside.
In a pan toss finely chopped onion and a tablespoon of garlic (or less to taste), saute.
Then throw in either chopped choice of fresh vegies or frozen mixed vegies - they're all the same, really.
Then empty in 1 400/450gm tin of coconut milk.
Dissolve 1 Massel Vegetable stock cube in 200ml hot water, stir then add to pan, mixing thoroughly.
Season with pepper and whatever your tastebuds scream for.
Once the mixture is well heated through add the chicken pieces back to the pan, whack a lid on, turn the heat down and let simmer for about 15 -20 mins.
Then plate the lot up.

1 comment:

River said...

I misread the title as chicken ICEcream and choked on my milo.