Atherton Chicken
Kerry hosted on Friday and Gillian and I came (“the Ladies”) and her friend Terrilea (of the messy shrimp). I brought the appetizer – bruschetta stuffed mushrooms. This time I sautéed the caps lightly to drain the moisture and prepared them the evening before. That really helped keep them firm during baking.
Gillian picked up Cono Sur, Tocornal. Kerry loves it their pinot noir and also their shiraz. For sure I will try next time I head to the LCBO but no take it to Mom & Dad’s (most likely too sweet for them).
Dinner was from a cookbook that Kerry inherited from her grandmother: California Cooks! She prepared the chicken and sauce on the stove top and then let it simmer in the slow cooker until we were ready to eat. She served it with unsweetened coconut, Basmati rice and peas. Sweet but not too much; Kerry recommends reducing the amount of jam and nectar. Would definitely make again! See below for the recipe.
Kerry finished off with her chocolate torte with ganache (oh could eat with a spoon) topped with raspberries. She was kind enough to send us each home with a slice. The ganache came out like solid chocolate – wow! Steve described it as “awesome; very creamy.” I licked crumbs out of the bowl heehee
Atherton Chicken Curry
Parties are quiet in sophisticated Atherton. This milk, easily prepared curry is a favourite for supper at nine.
- 6 large chicken breasts
- 3 Tbs butter
- 2 tsp curry powder (or to taste)
- ½ cup plum jam
- 1/3 cup chopped green onions
- 1 tsp salt
- 12 oz can peach nectar
- 1 Tbs lemon juice
In a large skillet, saute chicken breasts in butter until golden brown. Remove chicken to cool and cut into cubes. Stir curry into remaining butter until blended. Add remaining ingredients, cover and simmer 25 to 30 minutes, or until chicken is fork tender.
Serve on a bed of fluffy buttered rice and garnish with coconut. Serves 6. Don’t ask about calories hahaha
