Chicken With Mushroom Curry Sauce

• 680 g boneless skinless chicken breasts
• 25 g butter
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 small crushed garlic clove
• 2 tablespoons mild curry powder
• 1 tablespoon brandy (optional)
• 1 cup chicken stock
• 125 g mixed mushrooms, sliced
• 2 red chilies, finely chopped
• 2 tablespoons coconut cream
• 1 tablespoon smooth peanut butter
• fresh ground black pepper

1. Heat the oil in a large frying pan and fry the onion until soft. Add the curry powder and cook for 1 minute, stirring continuously. Add the chicken breasts and cook until golden on both sides.
2. Meanwhile, heat the butter in another frying pan and fry the mushrooms and chilli on a low heat for 5 minutes.
3. Remove the chicken from the pan and keep warm. Add the brandy to the hot pan, then pour in the stock. Cook for about 5 minutes or until the sauce has thickened slightly, then return the chicken to the pan. Cook for 10-15 minutes, turning occasionally to coat, until the chicken is thoroughly cooked. Stir in the coconut cream and peanut butter and heat through. Season to taste.
4. Serve with savoury rice.

chicken breasts, butter, olive oil, onion, garlic, curry powder, brandy, chicken stock, mixed mushrooms, red chilies, coconut cream, smooth peanut butter, fresh ground black pepper

Taken from www.food.com/recipe/chicken-with-mushroom-curry-sauce-425992 (may not work)