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RECIPES

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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

  1. Marinate chicken with the curry powder for at least 30 minutes.
  2. Cut away the bottoms of the mushrooms.
  3. Blend the spice paste ingredients together to a smooth paste.
  4. 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.
  5. Pour in water, bring to boil, and simmer on medium heat for about 20 minutes.
  6. Add coconut milk and mushrooms, and cook for another 5 minutes. Season to taste.

Copyright Hokto Kinoko Malaysia © 2015
  • Home
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Copyright Hokto Kinoko Malaysia © 2015
  • HOME
  • ABOUT
    • Our History
    • Our Goal
    • Our Technology
  • PRODUCTS
    • Bunapi
    • Bunashimeji
    • Maitake
  • RECIPES
  • CONTACT
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