Spicy Indian chicken curry with fresh mushrooms
From the foundersAlexander Eriksson·Founder & CEO
A warming, protein-rich Indian-style curry in which chicken fillet simmers with fresh mushrooms and sweet tomatoes.
Ingredients
2 servings
- 500 gchicken fillet
- 250 gMushrooms
- 400 gRomantica vine tomatoes
- 65 gBaby spinach
- 1 stonion
- 1 mskrapeseed oil
- 2 dllight coconut milk
- 2 tskfresh ginger
- 2 klyftorgarlic
- 1.5 mskgaram masala
- 0.5 tskturmeric
How to make it
- 1
Cut the chicken fillet into bite-sized pieces. Quarter the mushrooms.
- 2
Chop the onion and garlic and grate the fresh ginger.
- 3
Heat the rapeseed oil in a deep frying pan or casserole. Sauté the onion, garlic and ginger for about 2 minutes until softened.
- 4
Add the garam masala and turmeric and let the spices fry for about 30 seconds, stirring, to release their aromas.
- 5
Add the chicken and mushrooms and fry until the chicken has taken on a little colour all over.
- 6
Halve the vine tomatoes and stir them in with the coconut milk. Lower the heat and simmer with a lid on for about 10-12 minutes until the chicken is cooked through.
- 7
Remove from the heat and gently fold in the baby spinach so it wilts slightly in the residual heat. Season generously with salt and pepper.
Kitchen tips
- Squeeze over a little fresh lime juice just before serving for a lovely tangy contrast.
- Want more heat? Add a little finely chopped red chilli along with the ginger.
AI-generated content. Always verify ingredients and allergen information yourself.
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