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
  1. 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.
  2. 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.
  3. 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.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/poultry/chicken-mushroom-curry/