Monsoon Chicken And Mushroom Curry
- 15m Prep Time
- 30m Cook Time
- 45m Ready In
A fragrant chicken and mushroom curry inspired by monsoon season in India. Mushrooms are simmered with chicken in a spiced tomato sauce, served with rice or flatbreads.
Ingredients
- 120 ml vegetable oil
- 2 onions roughly chopped
- 2 frozen crushed garlic
- 2 frozen crushed ginger
- 3 fat green chillies
- 3 skinless, boneless chicken breasts chopped into 2cm cubes
- 44.4 ml garam masala
- 14.8 ml ground cumin
- 1.23 ml chilli powder
- 4.93 ml ground turmeric
- 400 g canned chopped tomatoes
- 4.93 ml salt
- 4.93 ml sugar
- 250 g chestnut mushrooms thickly sliced
- 1 fresh coriander finely chopped
- cooked rice or flatbreads
Nutrition (per serving, estimated)
Estimated based off 11 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 168 mg
- Iron: 5.1 mg
- Magnesium: 59.1 mg
- Phosphorus: 370 mg
- Potassium: 844 mg
- Zinc: 3.48 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 120 ml vegetable oil
- 2 frozen crushed garlic
- 2 frozen crushed ginger
- 3 fat green chillies
- 44.4 ml garam masala
- 14.8 ml ground cumin
- 1.23 ml chilli powder
- 4.93 ml ground turmeric
- 400 g canned chopped tomatoes
- 4.93 ml salt
- 4.93 ml sugar
- cooked rice or flatbreads
Prepare
- 2 onions, roughly chopped
- 3 skinless, boneless chicken breasts, chopped into 2cm cubes
- 250 g chestnut mushrooms, thickly sliced
- 1 fresh coriander, finely chopped
Let's Cook
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Step 1.
Heat the oil in a large pan over medium heat. Add the chopped onions, crushed garlic, grated ginger, and whole green chillies. Fry, stirring continuously, for 8 minutes until the onions are golden brown.
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Step 2.
Add the cubed chicken breast to the pan and stir to combine with the onion mixture. Sprinkle in the garam masala, ground cumin, chilli powder, and ground turmeric. Cook, stirring occasionally, for 3 minutes to seal the chicken and coat it evenly with the spices.
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Step 3.
Pour in the canned chopped tomatoes, salt, sugar, and 400ml (14fl oz) of boiling water. Stir to combine, then bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, for 5 minutes.
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Step 4.
Add the thickly sliced mushrooms to the pan and stir to combine. Continue to simmer, stirring occasionally, for another 10 minutes until the chicken is cooked through and the mushrooms are tender. Serve the curry hot, garnished with fresh chopped coriander, alongside cooked rice or flatbreads.