serves 4
ingredients
4 chicken portions, skinned
2 tablespoons plain flour
1 teaspoon paprika
25g/1oz butter
1 teaspoon curry powder
300g/11oz canned condensed
mushroom soup
2 teaspoons chopped gherkins
salt and freshly ground
black pepper
• Preheat the oven to 180°C/
350°F/Gas mark 4.
• Toss the chicken portions in the
flour, season with a little salt and
pepper and dust with the paprika.
• Melt the butter in a flameproof
casserole dish, and brown the
chicken on all sides. Remove from
the pan and set aside. Drain off
any excess fat.
• Sprinkle the curry powder into the
casserole dish and add the soup.
Bring to the boil, stirring. Add the
chicken and gherkins, cover and
cook in the oven for 11⁄2–2 hours
until the chicken is cooked.
Serve hot.
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