Chicken and Mushroom Curry

Chicken and Mushroom Curry

Ingredients:

4-6  chicken breasts
3   tbsp oil
2   onions, sliced
2   garlic cloves, crushed
2.5 cm/1 inch piece ginger root,chopped finely
2  fresh green chillies, seeded and chopped
1-2  tsp minced chilli
1-1/2   tbsp medium curry paste
1  tsp ground coriander
175-250 g mushrooms, sliced thickly
850 ml  stock
3   tomatoes,chopped
1/2- 1 tsp  salt
60 g creamed coconut
2  tbsp ground almonds

To garnish:

2  tbsp oil
1  green or red bell pepper, seeded and cut into thin strips
6 spring onions trimmed and sliced
1  tsp  cumin seeds

Method:

• Cut the chicken into small bite-size pieces. Heat the oil in a saucepan, and fry the chicken until sealed, stirring frequently.Remove the chicken from the pan.
• Add the onions, garlic, ginger, chillies, curry paste and ground coriander to the saucepan and cook gently for 2 minutes.Stir in the mushrooms, stock and tomatoes, and season with a little salt.
• Return the chicken to the pan, then cover and simmer very gently for 1-1/4  to 1-1/2 hours or until the chicken is tender.
• Stir the creamed coconut and ground almonds into the curry, then cover the pan and cook gently for 3 minutes.
• Meanwhile, make the garnish. Heat the oil in a frying pan (skillet), add the bell pepper strips and spring onion slices and fry gently until glistening and tender-crisp.
• Stir in the cumin seeds and fry for 30 seconds. Spoon over the curry and serve.