Chicken and mushroom curry

Name: Chicken and mushroom curry
Yield: 4 servings
Cuisine: British
Ingredients: 2 onions, diced; 3 garlic cloves, minced; 1 tsp ginger paste (or any sort you got); 1 chicken breast, cubed; 2 tbsp curry powder (any spice level you prefer, I chose hot); 1 tbsp turmeric; 1 tbsp cumin; 1 tbsp paprika; 2 chicken stock cubes; 1/2 tsp black pepper; 50 g frozen mixed peppers (optional); 2 tins chopped tomatoes; 1/2 tin coconut milk; 1 small sweet potato cubed; 3 tbsp oil; 30 g butter or margarine

Ana🍝🍛🍲 @cook_2717310

Leeds

Chicken and mushroom curry

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Ingredients

4 servings

2onions, diced
3garlic cloves, minced
1 tspginger paste (or any sort you got)
1chicken breast, cubed
2 tbspcurry powder (any spice level you prefer, I chose hot)
1 tbspturmeric
1 tbspcumin
1 tbsppaprika
2chicken stock cubes
1/2 tspblack pepper
50 gfrozen mixed peppers (optional)
2 tinschopped tomatoes
1/2 tincoconut milk
1small sweet potato cubed
3 tbspoil
30 gbutter or margarine

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Steps

1

In a pan add the oil and butter. Put the onions, garlic and ginger and slightly brown. Add the chicken breast and mushrooms and fry until the chicken turns white.
2

Add all the spices and fry for a couple of minutes to infuse the flavour into the chicken.
3

Add the tinned tomatoes, peppers, sweet potato and coconut milk and bring to a boil.
4

Simmer on medium heat until the sauce turns creamy and sweet potatoes are soft (around 45 mins). Serve with boiled rice and/or garlic and herb naan bread (recipe coming up soon).