Indian Whisky Chicken with Oven Roasted Almonds And Cream

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2 pieces Boneless, skinned chicken
segments orange; Sliced
2 tb Vegetable oil
1 ts Curry powder
2 tb Whisky
1 Heaped tb shallot; finely chopped
1 Dsp parsley; finely chopped
; pieces
1 ts orange zest; Grated
15 g Butter
Salt and pepper
125 ml Heavy Cream
25 g almonds; Oven-roasted

Original recipe makes 2



Heat a pan or wok with 1 tablespoon of oil, then briskly stir-fry the chicken pieces until almost fully cooked. Remove from pan and keep warm. Add remaining oil and butter to the pan and then add the onion and curry powder and allow to cook gently for 2-3 minutes. Then return the chicken pieces plus orange zest and seasoning to taste. Warm the whisky in a ladle and set alight, then pour over the chicken, shaking the pan as you do so. Stir in cream and heat through until bubbling and slightly thickened. Serve chicken on plates topped with almonds and garnished with orange segments plus some finely chopped parsley. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network

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