Place the Chicken, Onion, Carrot, Black Pepper, Water and Seasoning into a pressure cooker (you can use a normal saucepan a well – it might just take a bit longer). Cook on pressure for 15 – 20 minutes. Remove the cooked Chicken and Vegetables with a slotted spoon and keep aside. Retain 1 1/4 cups of the stock
Cut the Chicken into bite-size pieces and put aside
Heat the Vegetable Oil in a large skillet or sauce pan and saute the Mushrooms and Green bell pepper until soft
Meanwhile mix the Flour, Cornflour and the Milk until smooth in a separate medium-sized bowl. Add the retained Chicken stock to the Milk mixture together with the Salt and Sherry. Add to the Mushroom mixture in the pan and let simmer over low heat until the sauce thickens. Stirring continuously (5 – 7 minutes)
Add the Chicken and other Vegetables to the saucepan, stir gently to mix it all up again – Simmer for a minute or two until the Chicken is heated through
Notes
Recipe slightly adapted by me from Gesonde GesinskosServe over Brown Basmati Rice
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.