Chicken and Mushroom Curry
Twas the week before Christmas and I’ve been basking in the build up, food’s ordered, canapés planned, gifts nearly wrapped of but these was one final thing that needed taking care of…
Tucked away in the depths of my fridge was a little packet of aging chestnut mushrooms and every time I open the door they peek up at me and silently scream help.
There was absolutely nothing wrong with these poor abandoned mushrooms, well except for the date but age is just a number and they had aged so well! So in a nobel bid to save the mushrooms I hit Pinterest for some mushroom based inspiration. After a good 15minutes of exercising my thumb, I concluded it just wasn’t to be, nothing was grabbing my attention with everything seeming either too vegan – sorry vegans, or too boring. Feeling degected, I ended my search and headed over for a quick flick through Facebook where low and behold the perfect recipie was just sat there waiting for me!
So my last lesson of 2016 was learned…
‘All good things come to those who wait’
…which in this case was inspiration in the form of a mushroom curry from a wonderful food blog >> Fab Food 4 All!
Never before have I considered using mushrooms in a curry but low and behold this is a match made in heaven and believe me once you try this winning combo there will be no going back!
As it was a Monday night, I needed this meal to have a quick turnaround so I took every available shortcut – not quite a 30minute meal but definitely do-able within the hour. The recipie I took my inspiration from was king prawn, spinach and mushroom which sounds absolutely delicious however as it is the countdown to Christmas I decided to cut the cost and save a few pennies by using chicken.
The ingredients to this one were mostly based on what I had available to me – which was the case with the original so, in true hand me down style, if you have these items give it a go, if not just use whatever you have and let me know how it turns out!
2 tbl oil
2 large chicken breasts (or equivalent thigh meat if you prefer)
Thumb grated ginger
3 cloves of garlic crushed
1 onion chopped
2 tbl madras curry powder
1 tsp cumin
1 tsp garam masala
1 tsp hot chilli powder
1 tin chopped tomatoes
1 tin coconut milk
A packet of chestnut mushrooms
1. Fry the onion, ginger and garlic on a low heat until the onions turn translucent – about 8 minutes.
2. Increase the heat to medium high and add in the spices. Cook for a couple of minutes before adding in the diced chicken. Coat the. chicken in the spices and fry until cooked through.
3. Chop the mushrooms as desired – as I was shortcut chasing I sliced these thinly but it’s up to you. Cook them until they start to go golden around the edges.
3. Now add the tin of chopped tomatoes and coconut milk, give it a good stir and leave it to cook for 30 – 40 minutes until the sauce thickens. During this time you can tweak the spices but the flavour will not develop until at least the first fifteen minutes so wait until this point to add pinches of spices and seasoning in. If you have longer keep the curry going as it will get better with time.
4. Serve and enjoy!
Tip: if you have leftovers, you can add a tin of tomatoes and reheat on the hob or covered in the oven, it will be even tastier on the second day!