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Finally, a new post.
I know it’s been six months since my last post but you all will have to bear with me. I recently went back to school for my postgraduate studies and I have spent the last few months getting used to being a student again. Finding the time for a new post hasn’t been easy but here it is finally. My plan is to post once a month but please bear in mind that I might not always be able to keep up.
Today’s recipe is Chicken and Mushroom Curry. I have been making curry for some years now and it is always different every time. When it comes to Indian delicacies, curry is my favourite. After some research, I recently came up with this new recipe and every one I have cooked it for absolutely loved it. The secret, in my opinion, is the coriander leaves sprinkled on it at the end, it added a unique herb
flavour giving it an extra oomph.
The Recipe
Prep time: 20 mins
Cooking time: 30 mins
Total duration: 50mins
Ingredients:
Chicken breast- cut into small portions
Red & green peppers – chopped
Curry paste
Sesame Oil
Spring Onions – chopped
Mushroom – washed and chopped (if required)
Garlic – crushed
Chicken stock
Fresh Coriander leaves – chopped
Corn Flour – thickening agent
Salt & seasoning – as required
Directions:
- Add some sesame oil ( or any type of oil preferred) to the pan and fry the chicken for about 5 – 10 mins or until brown. Keep to the side after frying.
- Oil the pan and add the spring onion and garlic. Fry until lightly brown
- Add the peppers and mushrooms, then stir and simmer for about 3 mins.
- Add the chicken stock, chicken and curry paste. Cover and cook on medium heat for 5 mins.
- Add salt and seasoning as required.
- Dissolve the corn flour in water and add to the curry while on low heat. Ensure that the curry is on low heat before adding the corn flour so as to pretend lumps forming.
- Add the coriander and simmer for 3 mins.
- Serve and enjoy with any accompaniment of your choice.
Give it a try. I hope you enjoy it as much as I did.
Feel free to share your thoughts with me in the comments section.
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1 comment
I made this yesterday night for my mum and she couldn't get enough of it. It was finger-licking good. Will be trying more of your other recipes now.