Chicken Kashmir Recipe

Chicken Kashmir Recipe

  • 3 tablespoons vegetable oil
  • 2 onions, chopped
  • 12 ounces mushrooms, sliced
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 3/4 cup apple cider
  • 1/2 cup dry white wine
  • 1 1/4 teaspoons curry powder (hot preferred)
  • 1 1/2 teaspoons Safeway SELECT Dijon mustard
  • 4 cups cooked chicken, torn into shreds or cut into chunks
  • 1/2 cup sliced green onions, green part only
  • Cooked rice
  1. In a large skillet over medium high heat, heat oil. Add onions and saute 1 minute. Reduce heat to low, cover pan and cook, stirring occasionally, until very soft, 8 to 10 minutes.
  2. Stir in mushrooms, increase heat to medium-high, and saute uncovered until lightly browned.
  3. Stir in flour and cook for 1 minute or until completely absorbed. Stir in broth, cider, wine, curry powder and mustard. Bring to a boil, stirring.
  4. Reduce heat and simmer, uncovered, stirring often, for 5 minutes or until thickened.
  5. Before serving, stir chicken and green onions into hot sauce and cook until heated through, 5 to 10 minutes.
  6. Serve with rice.
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