Wednesday, February 8, 2012

Mushroom Chicken Curry

This is a different chicken curry with mushrooms. The combination of mushroom and chicken is more common in italian foods and I've always liked it but never tried making indian curries with this combo..Here's my first trial

Chicken thighs - 2 lbs
Mushrooms, sliced - 1 box
Onions, chopped - 1 large
Tomatoes, chopped - 1 large
Ginger garlic paste - 1 Tbsp
Pepper powder - 1 tsp
Chilli powder - 1 tsp
Turmeric powder - 1 tsp
Curry powder - 2 tsp
Coconut, shredded - 2 Tbsp (optional)
Chicken masala - 2 tsp (optional)
Chicken broth/Water - 1 cup
Cilantro, chopped - handful
Salt, to taste

  1. Heat oil in a pan and add onions and saute until it turns golden brown.Add ginger garlic paste and saute until the raw smell goes away.
  2. Add the tomatoes and cook until mushy. Add turmeric powder, chilli powder, curry powder, masalas and salt and saute for a few minutes.
  3. Add the chicken and water/chicken broth and cover and cook until chicken is all cooked.
  4. Now add the mushrooms and cook in medium flame until the gravy thickens up. If using, grind the shredded coconut to a paste and add to the gravy along with pepper and cook for a few more minutes.
  5. Finish with chopped cilantro.
Note that I did not use coconut paste when I made this curry since I did not have the time, which you can pretty much tell from the picture, but adding it will thicken your gravy as well as make it tastier :)