1 tbs butter
2 tbs apricot jam
3 tsp curry
1 tin of mushroom soup
250ml fresh cream (or 1/2 milk, 1/2 mayonnaise)
Preheat the oven at 180.
Fry onion in butter with jam and curry.
In a different dish mix the soup and cream.
When the onions are soft, add to the soup mixture and mix well.
Pour over the chicken pieces.
Bake for 1 1/2 hours.
Freezer note: I make two or three times the number of pieces we need and freeze the extra in some sauce. I then just heat them up in a pot of the stove. Just heat them up on a medium / low heat for a longer time to make sure that the chicken pieces have heated properly all the way through.
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