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Chicken and mushroom curry recipe

Posted on Jul 18th, 2021
by Matthew
Categories:
  • Recipes

Chicken and Mushroom Curry recipe


⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.


By thesmartcookiecook.com
A recipe of Chicken and mushroom curry recipe. Read more below.
Chicken and mushroom curry recipe, recipe Rating: 4.6
Number of votes:99



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

Related posts:

Thai green curry chicken recipe Creamy chicken and bacon pasta sauce recipe Fried polenta recipe Chicken and mushroom pie recipe


Reference: Chicken and mushroom curry recipe

Recipe type: xarchivex

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Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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