Chicken and mushroom curry


  1. 2 onions, diced
  2. 3 garlic cloves, minced
  3. 1 tsp ginger paste (or any sort you got)
  4. 1 chicken breast, cubed
  5. 2 tbsp curry powder (any spice level you prefer, I chose hot)
  6. 1 tbsp turmeric
  7. 1 tbsp cumin
  8. 1 tbsp paprika
  9. 2 chicken stock cubes
  10. 1/2 tsp black pepper
  11. 50 g frozen mixed peppers (optional)
  12. 2 tins chopped tomatoes
  13. 1/2 tin coconut milk
  14. 1 small sweet potato cubed
  15. 3 tbsp oil
  16. 30 g butter or margarine


  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).

Source: Read Full Article