Melt the butter in a frying pan over a low heat, add the peppers, onion, garlic and chilli and cook until softened but not browned. Add the stock and simmer for 5 minutes.
Using a slotted spoon, lift out one-third of the vegetable mixture (without the liquid) and set aside. Tip the remaining mixture with the liquid into a blender or food processor and blend until smooth.
Return the sauce to the pan and add the reserved vegetable mixture and the chicken. Simmer, covered, for 5–10 minutes.
Stir in the cream, season to taste and scatter with chopped coriander. Serve with boiled rice.
Taste the chilli before adding it to the pan: some are much hotter than others. Adjust the quantity accordingly.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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