Instructions

1. Heat the oil in a large frying pan. Cook the chicken in batches until it is golden brown. Remove the chicken and set aside. Add the mushrooms and thyme to the pan and cook for 3 minutes, until the mushrooms have browned.
2. If you are using brandy, add it to the pan and reduce by half. Add the tomato puree, stock and return the chicken to the pan with the sour cream. Simmer for 2-3 minutes, until heated through. Season with salt and pepper and serve over mounds of basmati rice.