RECIPES
Mushroom Chicken Curry
Main
2 packets
white or brown shimeji mushrooms
800g
chicken, cut into pieces
60g
meat curry powder
100ml
cooking oil
5cm
cinnamon stick
3
cloves
3
cardamoms
1 tsp
freshly ground pepper
2 sprigs
curry leaves
500ml
water
200ml
thick coconut milk
salt to taste
Spice paste
6
shallots
6
garlic cloves
30g
ginger
-
Marinate chicken with the curry powder for at least 30 minutes.
-
Cut away the bottoms of the mushrooms.
-
Blend the spice paste ingredients together to a smooth paste.
-
Heat the oil in a wok and fry the spice paste, cinnamon, cloves, cardamom and pepper until aromatic, about 8 minutes. Add the chicken and curry leaves, and fry for another 5 minutes.
-
Pour in water, bring to boil, and simmer on medium heat for about 20 minutes.
-
Add coconut milk and mushrooms, and cook for another 5 minutes. Season to taste.
