This dish is an example of East meeting West in the kitchen. The crunchy courgettes and the whole grain mustard bring memories of holidays in Europe while the aromatic turmeric and coriander are inspired by the Orient. It can take as little as 15-20 minutes to prepare and goes well with green salad and white wine.
What you will need (makes around 4 lunch portions):
3-5 tbs Vegetable oil
4 spring onions
4 medium size chicken breast
4 courgettes
250g Mushrooms
100g Single cream
Turmeric
Fresh Coriander
3 to 5 tbs of whole grain mustard ('Maille' Old Style is recommended)
250g Basmati Rice
Step 1: Chop the spring onions, chicken breast, courgettes and mushrooms. Around the same time put the basmati rice to boil.
Step 2: Put 3 to 5 tbs of vegetable oil in a large pan or a wok. Add the spring onions and the chicken and fry until golden. Add the courgettes and the mushrooms and fry for a minute or two before adding the tumeric, then mix well.
Step 3: Pour the single cream and add hot water if you prefer it less creamy. Add the chicken stock, salt to taste and keep the dish boiling for 2-3 minutes.
Step 4: Serve either next to the boiled rice or on top of the rice. Chop some fresh coriander and sprinkle on top.
Enjoy!
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