- Peel and grate the ginger. Cut the chicken into strips and set to marinate with the ginger, curry, turmeric, a little mustard and a little white wine for approximately 10 minutes.
- Fry the chicken in olive oil.
- Add the mushrooms.
- Deglaze with the chicken stock and add the Picandou to make a creamy sauce. Simmer for about 2 minutes.
- Top with chopped fresh coriander to serve.
😉 Tips and Ideas: If you do not have ginger, you can use cinnamon, mace or nutmeg.