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Brandied curry chicken with grapes

  • Preparation Time15 mins
  • Cooking Time40 mins
  • Serves4
  • DifficultyEasy
45ml vegetable oil
2 skinless chicken legs and 2 skinless chicken breasts, cut in 1/2
Salt and freshly ground black pepper
2 tbsp. minced shallot
2 cloves garlic, minced
1 rounded tbsp. curry powder
45ml brandy
700ml double cream
375g seedless green grapes
150g egg noodles
3 tbsp. dijon mustard
1 tbsp. chopped fresh dill
1) In a large frying pan, heat 30ml of the oil over medium-high heat. Season chicken with salt and pepper and sear on both sides until golden. Remove from pan.

2) In the same pan, add the remaining 15ml of oil, if needed, and saute shallots, garlic and curry. Deglaze with brandy, scraping up brown bits from the bottom of the pan. Add chicken back to pan and stir in heavy cream. Cover and bring to a simmer for 15 minutes.

3) Add the grapes and noodles, return to a simmer, cover and cook for 15 to 20 minutes or until chicken juices run clear when poked with a fork. Stir in mustard and dill.

4) Season, to taste, with salt and pepper and serve immediately.

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