Indian Chicken and Mushroom Curry Recipe

"Home style" Indian-influenced chicken mushroom and tomato curry.

Indian Chicken and Mushroom Curry Recipe

This delicious Indian-influenced curry is a gloriously spicy meal that is a "homestyle" dish rather than a curry house type of curry; it is nice and simple to make and comes together in a little under an hour.

Course Main Course

Cuisine Anglo Indian

Keyword Chicken and Mushroom Curry, easy chicken and mushroom curry, Indian Chicken and Mushroom Curry

Prep Time 5

Cook Time 50

Total Time 55

Servings Servings

Calories 520kcal

Author Brian Jones

Ingredients

300 g Portobello Mushrooms 11oz
2 tablespoon Ghee
⅛ teaspoon Asafoetida
½ teaspoon Coriander Seeds
1 teaspoon Brown Mustard Seeds
1 teaspoon Cumin Seeds
½-¾ teaspoon Salt
350 g Chicken Thigh Meat 12oz
1 Medium Onion 150g
2 Green Chilli Peppers
12 Curry Leaves
3 Garlic Cloves
3 Small Tomatoes 225-250 g
2 teaspoon Kashmiri Chilli Powder
½ teaspoon Turmeric
1 teaspoon Garam Masala
50 ml Water 3 tablespoon + 1 Tsp
½ tablespoon Dried Fenugreek

Instructions

Cut the mushrooms into 5mm (¼") thick strips.
Heat a 30cm or 12" frying pan over a medium heat, and when it is hot, melt half the ghee in the pan and add the asafoetida, cumin, mustard and coriander seeds. Cook for 30-60 seconds.
Throw in the mushrooms and half of the salt, cook for 20 minutes, stirring occasionally. You want to drive almost all of the moisture from the mushrooms.
Whilst the mushrooms are cooking, prepare the ingredients for the rest of the curry.
Begin by cutting the chicken into large 35-50mm (1½-2") chunks.
Top and tail the onion, peel it, and cut it into 8 wedges.
Discard the stems from the chilli peppers and cut the chillies in half lengthways
Heat the remaining ghee in a 25cm (10") frying pan over a medium-high heat, and when it is hot, add the curry leaves, chilli peppers, onions and chicken, cook for 10 minutes, stirring occasionally.
You will be around 5 minutes into the cooking of the mushrooms when you start this process.
Peel the garlic and mash it into a paste.
Cut each tomato into 8 wedges.
Add the garlic to the pan with the chicken and cook for 60 seconds, stirring all of the time.
Add the tomatoes, the Kashmiri chilli pepper, turmeric, garam masala and the rest of the salt.
Stir, reduce the heat to low, and cook until the mushrooms have had their 20 minutes (which should only be a couple of minutes).
Transfer the mushrooms to the chicken pan, add the water and stir to combine, cover with a lid and simmer gently for 20 minutes.
Crush the dried fenugreek leaves into the pan, stir to combine, and cook for a final minute before serving. I like to garnish with fresh coriander.

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