Chop the chicken breasts and start roasting in 2
tablespon of palm oil. When the chickens release their juices and begin to draw
again, add the chopped mushrooms.
Continue roasting them until the mushrooms go through
the same process.
Meanwhile, melt the remaining palm oil in a separate
saucepan and add the flour on it.
Add milk and water to the roasted flour and mix them
until it becomes creamy.
Add curry, salt, pepper and continue roasting for 2
minutes.
Combine the curry sauce with the chicken and mushrooms
and cook for 5 more minutes.
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