This is an easy restaurant style chicken curry
When served at most curry houses, this chicken curry is served with chicken tikka – bite sized bits of chicken breast. Personally, I prefer to cook chicken on the bone. It adds flavour.
As with all my restaurant style curries, you will need to make my curry base sauce first. Once you have that, this curry can be made in about thirty minutes. You could speed up the process by using my pre-cooked chicken recipe but you will lose a bit of flavour.
I absolutely love this combination of ingredients. The chickpeas, coconut and mushrooms go fantastically well together. I always add about a tablespoon of chopped naga chillies. This may be too hot for some but if you are a heat fan, the zing of the fresh nagas takes this dish to the next level.
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|Chicken Curry With Mushrooms And Chickpeas|
- 3 tablespoons ghee or rapeseed oil
- 8 skinned chicken thighs
- 10 curry leaves (optional)
- 1 teaspoon mustard seeds
- 1 teaspoon fennel seeds
- 3 bay leaves
- 1 inch cinnamon stick
- 3 onions – finely chopped
- 1 teaspoon ground coriander
- 1 tablespoon cumin
- 1 teaspoon chilli powder
- 400g mushrooms – cut paper thin
- 400ml tinned chickpeas
- 400ml coconut milk
- a pinch of turmeric
- 1 – 5 naga chillies – finely chopped
- Salt and pepper to taste
- Heat the oil in a large pan or wok over medium high heat.
- When hot, toss in the mustard seeds, fennel seeds and curry leaves.
- When the mustard seeds begin to pop, throw in the bay leaves and cinnamon stick.
- Let sizzle for about 30 seconds and then dump the chopped onions.
- Stir regularly and allow to the onions to fry for about 20 minutes until translucent and soft.
- Remove the onions from the pan leaving the spices.
- Those of you who prefer a smoother sauce should blend the onions with a little water at this stage until smooth.
- Before returning the onions to the pan, add the mushrooms and fry for about two minutes. The mushrooms should begin to break down a bit as they are thinly sliced.
- Return the onion mixture to the.
- Add the cumin powder, chilli powder, coriander powder and turmeric and stir for a further couple of minutes.
- In go the chillies and chicken thighs.
- Simmer for about 30 minutes until the chicken is nicely cooked through.
- Stir in the coconut milk and chickpeas and cook for another ten minutes.
- Season with salt and pepper to taste.
- Serve immediately or store in the fridge for a day. This curry really tastes great the next day.
I think you’ll agree this is a posh chicken curry!
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