Having a curry up your sleeve you can whip up in 20 minutes is great for those nights when a takeaway’s calling. This chicken and mushroom curry’s our fall back in this house. It’s quick to make, healthy and kid friendly!
Prep Time10 minutesmins
Cook Time20 minutesmins
Course: Dinner
Cuisine: Clean Eating
Keyword: chicken and mushroom curry
Servings: 4people
Author: Stephanie
Ingredients
6MediumChicken thighsOrganic, filleted, skinless, chopped into small pieces
1¾Cups Mushrooms Peeled, quartered
1MediumOnionPeeled, diced (optional)
2½Cups Tomato PureeHomemade or jarred
½CupCoconut milkOrganic, full fat
2tbspRed curry paste Red curry or Red Thai curry paste
Wholegrain riceEnough for 4 people
Olive oilFor browning the chicken
Salt & Pepper For seasoning
½tspGarlic Fresh, crushed
Cilantro Optional
Instructions
Put your rice in to cook according to the packet instructions
In a large pan, add a littleOlive oil and gently heat. Add your chopped chicken thighs and brown on all sides for a couple of minutes
When the chicken is browned, add the chopped onion (if you're using it) and cook for a few minutes, stirring frequently to avoid burning
Add the mushrooms, cook for a few minutes
Add the curry paste and crushed garlic and coat the chicken, mushrooms and onions
Add the tomato puree and coconut milk and combine everything well. Season to taste at this point
Bring the curry to simmering point and simmer for 20 minutes. The sauce will reduce a little and become thicker