Chicken and mushroom curry recipe

Chicken and Mushroom Curry recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This chicken and mushroom curry recipe is a flavorful and aromatic dish that combines tender chicken pieces with earthy mushrooms in a rich and creamy curry sauce. The combination of spices, including turmeric, cumin, and coriander, adds depth and complexity to the dish. Serve it over steamed rice or with warm naan bread for a satisfying meal.

Keywords: chicken and mushroom curry, recipe, flavorful, aromatic, spices.

Chicken and mushroom curry recipe details

Chicken and mushroom curry recipe, recipe Rating: 4.6
Number of votes:112 

Ingredients

	For the onion paste:
1 large	onion, roughly chopped
2 clove(s)	garlic, roughly chopped
3 tbsp	water
	For the curry:
400 ml	can of chopped tomatoes, blended into a smooth paste
4 tbsp	vegetable ghee
1 large	onion, chopped
2 clove(s)	garlic, crushed
2 ½	cm piece of fresh root ginger, finely chopped/grated
4	skinles/bonless chicken breasts, cut into bite-size pieces
450 ml	chicken stock
300 g	button mushrooms, sliced
2 tbsp	onion paste
	For the spice mix:
¼ tsp	ground black pepper
½ tsp	ground ginger
½ tsp	ground cinnamon
1 tsp	chilli powder
1 tsp	paprika
1 tsp	garam masala
½ tsp	turmeric
½ tsp	ground cumin
½ tsp	ground coriander

Instructions

Blend ingredients for onion paste and set aside.

Heat ghee in a large non-stick pan and fry chopped onion over a medium heat for about 5 minutes until softened.

Reduce heat to low, add garlic and root ginger and fry, stirring, for 1 minute.

Add spice mix and fry, stirring, for 2 minutes.

Add chicken, coat well in spices and fry until sealed.

Stir in chicken stock, then remove chicken pieces from sauce and set aside in a covered bowl.

Increase heat, bring sauce to the boil, then reduce heat and simmer for 5 minutes.

Stir in tomato paste, bring to the boil, then cover and simmer over a low heat, stirring occasionally, for 20 minutes.

Return chicken to pan, add mushrooms and simmer, uncovered, for about 10 minutes or until chicken is cooked through.

Stir in onion paste and simmer for 2 minutes, then serve in bowls with naan bread.

Note:
Onion paste should make about 12 tablespoons, depending on size of onion. Remainder can be frozen and used as required. Can be added to some Indian-type curries towards the end of cooking.

Preparation time:
ca. 25 min
Grade of difficulty:
medium
Calories per portion:
n/a