Ingredients: 500g chicken fillet (cubed) 1 tablespoon oil 1 teaspoon salt ½ teaspoon pepper 1 teaspoon dhana jeeroo powder 1 teaspoon ground green chillies 1 teaspoon lemon juice 500g white button mushrooms (sliced) 1 tablespoon crushed garlic ½ teaspoon dried oregano ½ teaspoon salt ½ teaspoon pepper 2 + 4 tablespoon butter ¼ cup flour 1 liter water 1 packet Knorr cream of mushroom soup 250ml fresh cream (or more) 1 teaspoon dried parsley
Method: 1. Cook chicken with oil, salt, pepper, dhana jeeroo, lemon & green chillies. Leave aside. 2. Heat 2 tablespoon butter in a pan. Add garlic, salt, pepper & oregano, mix and add mushrooms. Cook until just tender. 3. Heat 4 tablespoon butter in a thick based pot on medium heat. 4. Add flour and whisk until flour and butter is combined. 5. Add water & packet soup, stir constantly until it forms a smooth sauce and starts bubbling. 6. Add cooked chicken, cooked mushrooms & fresh cream. 7. Simmer soup until it starts to bubble & thicken. 8. Check seasoning & add dried parsley. 9. Serve with croutons/ crusty bread. 10. May add more cream if you'd like it creamier.
Note: Drizzle extra cream over and then sprinkle parsley & croutons for individual servings.