I love visitors... company is so much fun to entertain and cook for, but I especially love ones that give me awesome new recipes! When my brother, Brian, came to visit, he brought his friend Ayisha and she made this dish! One of my all-time-favorite foods is Thai Coconut Curry... well, there's no coconut in this, but it tastes soooo similar I was in love! And I think next time I make it, I just might have to tweek it a little and see if I can sneak in some onions and coconut milk.
2 whole chicken breasts, skinned and boned
¼ cup apple juice
1 ½ Tbsp. cornstarch
1 large clove of garlic, minced or pressed
1 tsp. salt
½ tsp. curry powder (may substitute w/ground coriander)
1 lb. mushrooms, sliced
4 Tbsp. butter or margarine
1 cup whipping cream
⅓ cup salted cashews
¼ cup chopped parsley
Hot cooked rice (minute rice worked great)
1. Slice chicken breasts into strips about ½” wide. Place into a bowl. Add apple juice, cornstarch, garlic, salt, and curry, tossing well. Set aside to marinate for 15 minutes.
2. Meanwhile, sauté mushrooms in 2 Tbsp. of the butter for 2 minutes or until browned. Remove from pan.
3. Add remaining butter to pan. Over high, add chicken pieces and saute until they are golden. Add mushrooms to chicken. Toss over high heat for 30 seconds.
4. Add cream. Cook, stirring, until cream is boiled down-thickened. Transfer to serving dish. Sprinkle with cashews and parsley. Serve over cooked rice.
(When she made it for me she left out the mushrooms and the cashews and it was still amazing!)
Thanks Brian and Ayisha for such a yummy meal
and such a fun week!