This recipe was adapted from http://www.familyfeedbag.com/2013/11/chicken-mushroom-curry.html
Chicken Mushroom Curry
Ingredients
- 2 Tbsp olive oil
- 1-1/2 lb boneless, skinless chicken thighs or breast
- 1 cup diced onion
- 2 garlic cloves, minced
- 2 tsp grated ginger root or canned ginger
- 1 cup sliced white mushrooms
- 1 tbsp garam masala
- 1 tsp fennel seed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- ½ tsp ground cinnamon
- 1 can (13.5 fl oz) diced tomatoes
- ½ cup water
- 2 tsp granulated white sugar
- Optional: Garnish with chopped cilantro leaves
Instructions
- Warm the oil in a large pot over medium-high heat. Cut each chicken piece into chunks and add to the hot oil, cooking until browned on both sides (8-10 minutes for thighs, 5-6 minutes for breast. Transfer the chicken to a plate and set aside.
- In the pot, combine the onion, garlic and ginger and cook 2 to 3 minutes. Stir in the mushrooms, garam masala, fennel seed, cumin, coriander, turmeric, and cinnamon. Continue cooking a couple minutes, stirring frequently. Stir in the tomatoes, water and sugar.
- Return the chicken to the pot, along with any juices from the plate. Bring to a boil over high heat. Reduce heat to medium-low and simmer, covered, for 20 minutes, stirring occasionally. Optional: Serve with cilantro leaves sprinkled on top.
