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Chicken Mushroom Curry

Updated: Feb 27, 2021


I have to say this was absolutely delicious. Don’t you just love it when something tastes so good, but is really healthy and well balanced? Taking advice @Nishascookingagain I tempered the curry leaves and whole spices before adding the onions. It honestly makes such a difference and made my house smell like a top London Indian restaurant. I had lovely flash backs of my days living in London and enjoying beautiful diverse cuisine. The only thing I don’t like about this recipe is my lack of imagination in coming up with a better title! It really doesn’t do the curry justice.


Serves 4


800g boneless skinless chicken thighs

2 medium onions - sliced

6 cloves garlic - finely chopped

1 tablespoons grated ginger

1 punnet mushrooms - sliced

1 tin tomatoes or passata

2 teaspoons plain flour

2 teaspoons honey

2 tablespoons flavourless oil



8-12 curry leaves

2 teaspoons mustard seeds

4 cardamom pods - bruised

2 teaspoons curry powder - I used Kashmiri

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoons turmeric


Heat the oil and add the curry leaves, mustard seeds and cardamom pods. Sizzle for a minute to release the flavour. Add the onions before they change colour or burn. Turn the heat down and sauté until golden and sweet. Add the garlic, ginger and the rest of the spices. Stir to combine. Add the chicken, seasoning generously and coat in all of the flavour. Cook for about 5/10 minutes on a low heat. Sprinkle in the flour and the mushrooms and honey. Pour in the tomatoes stir. Lid on and simmer for 1 hour

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