Divide the chicken into joints ... Add to the sauce with the buttered cabbage. Fold gently through. Taste and correct the seasoning. Turn into a serving dish and scatter with lots of chopped ...
Even if you’re not keen on cabbage, give it a go. You’ll be surprised. In a heavy based pan heat the oil. Add the onion and cook until lightly browned. Add the chicken and colour all over.
Now add the chicken and cook for about 2 minutes ... Serve hot with chapati and cabbage. In a pan over medium heat drizzle oil and saute the onions. Add the tomatoes and curry powder and mix.
Add the cabbage and fry, stirring regularly, for 2-3 minutes, until soft. Add the chicken stock and bring to the boil, then reduce the heat and simmer for 10 minutes. Use a hand-blender to ...
The boneless chicken breasts are pounded thin before they are coated, and then are fried to golden brown in a judicious amount of oil. When plated atop cooked rice alongside a cabbage slaw ...