Today I nearly got taken out by a car while cycling home, he swerved into my lane without looking or indicating. It upset me a little so I may have shouted at him a bit… or maybe quite a lot. He just ignored me. The joys of cycling in London.
I wasn’t sure if this paleofied version of creamy mushroom sauce would work, but actually we liked it a lot. Hopefully you will too.
What you need:
350g chicken breast, cut into small pieces
2 tbsp olive oil
5-6 mushrooms, sliced (I used chestnut mushrooms)
1 large or 2 small shallots, sliced
2 cloves garlic, crushed
50ml coconut milk
small handful of chives, finely chopped
a few sage or rosemary leaves, finely chopped
freshly squeezed juice of ½ a lime
¼ tsp freshly grated nutmeg
pinch of cayenne pepper
salt and freshly ground black pepper
How to make it:
Heat the olive oil in a large pan.
Add the shallots and cook gently until soft.
Add the garlic and mushrooms and continue to cook on a low heat for about 10 minutes.
Then stir in the coconut milk, lime juice, nutmeg, herbs and cayenne pepper.
Cook for another 5-10 minutes until the coconut milk has reduced a little and the sauce looks creamy.
Turn up the heat to medium, add the chicken and salt and pepper to taste.
Stir fry until the chicken is cooked through.
Serve with vegetables of your choice.