JD Cooks ~ Kurma Chicken Sandwich & Portobello Mushroom

Last Sunday, feeling a bit adventurous, we decided to eat something different, hence we took a detour to Giant to get some ingredients for dinner.

Don’t want to conjure a big feast, we decided to eat some sandwich + mashed potatoes + portobello mushroom.

For the chicken sandwich, I just got some chicken fillet and marinated it with Kurma powder, oil, salt, corn flour and pepper, and let it rest in the fridge.

If any of you want to make mashed potatoes, always remember to get American Russet potatoes as they are the easiest to mash up.  Boiled it up in water and add a pinch of salt and wait.

It will end up like this after mashing it up. For the creamy texture, I use milk, butter, cheese and a pinch of salt according to taste. The choice is limitless as bacons can be added as well.

I’ve eaten the most delicious Portobello mushroom at Prego, but I can barely recalled what they used so I just fill it up with tomatoes and cheese.

A scoop of butter on the mushroom.

And then, fill it up with the chopped tomatoes.

Top it up with cheese and sprinkle some salt, pepper and olive oil before popping it into the over for 15 minutes.

Next, I seared the marinated chicken on a pan until it’s golden brown and just like that dinner is ready!

Kayden and May checking out what’s cooking.

When the 15 minutes is up, here are the Portobello mushrooms. May said that the tomatoes are a bit sourish. I didn’t get to taste it because I can’t eat it.

All ready to go!

Hot dog buns for the sandwich.

Kurma Chicken Sandwich. Simple and delicious!

The cost of dinner is not cheap and is almost equivalent to 1 KimchiHaru lunch. But nevertheless, it’s certainly healthier and more enjoyable eating at home. Give it a try, till then…have fun!