Creamy coconut chicken stroganoff with chestnut mushrooms, kale, Dijon mustard and garlic, alongside crushed potatoes with basil pesto from Mindful Chef. Chestnut mushrooms have a stronger flavour than white mushrooms and are a fantastic addition to this recipe.
Chicken & mushroom stroganoff with pesto mash
Creamy coconut chicken stroganoff with chestnut mushrooms, kale, Dijon mustard and garlic, alongside crushed potatoes with basil pesto. Chestnut mushrooms have a stronger flavour than white mushrooms and are a fantastic addition to this recipe.
Ingredients
- 120 g chestnut mushrooms
- 1/2 tbsp oil
- 1 brown onion peeled
- 200 g baby white potatoes
- 2 garlic cloves peeled
- 2 tbsp Belazu sundried tomato paste
- 2 tbsp vegan basil pesto
- 2 tsp Dijon mustard
- 2 170g free-range chicken breasts
- 30 g creamed coconut
- 40 g kale
Instructions
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Preheat the oven to 180°C/Gas Mark 4. Leaving the skin on, cut the potatoes into 2cm (¾in) cubes.
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Place the potatoes into a pan, cover with boiling water and add a pinch of sea salt. Simmer for 15-20 minutes until softened and tender.
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Crush the garlic and dice the onion. Roughly chop the kale and thinly slice the mushrooms Cut the chicken into bite-sized pieces. Dissolve the creamed coconut in a jug with 150ml (5fl oz) boiling water.
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Heat a medium-sized pan with ¼ tbsp oil on a medium heat and cook the garlic and onion for 3 minutes, then add the chicken for 5 minutes until turning golden brown. Add the mushrooms and cook for 3 minutes, then add the creamed coconut, mustard, sun-dried tomato paste and season with sea salt and black pepper. Cook for a 5-10 minutes until the sauce is thick.
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Place the kale on a baking tray and drizzle with ¼ tbsp oil. Place in the oven for 5 minutes or until turning crispy.
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Drain the potatoes and lightly crush with the back of a fork. Stir through the basil pesto and season with sea salt and black pepper. Lightly stir through the crispy kale.
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Serve the chicken and mushroom stroganoff on two warm plates alongside the pesto potatoes and kale.