Chicken and mushroom curry recipe
Chicken and Mushroom Curry recipe
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|For the onion paste:|
|1 large||onion, roughly chopped|
|2 clove(s)||garlic, roughly chopped|
|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||garam masala|
|½ tsp||ground cumin|
|½ tsp||ground coriander|
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.
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.
ca. 25 min
Grade of difficulty:
Calories per portion:
Reference: Chicken and mushroom curry recipe
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