As you know I make so many curries and I particularly like one on a Friday. This is similar to one I shared in my stories a few weeks ago. I hope you enjoy!
Serves 4
INGREDIENTS
800g skinless, boneless chicken thighs
3 medium onions - finely sliced
6 cloves garlic - finely chopped
1 chilli - pierced with a knife
250g mushrooms - sliced
1 can coconut milk
Coriander and sliced raw onion to finish
Spices
2 teaspoons mustard seeds
5 cardamom pods - bruised
2 teaspoon dried curry leaves
2 teaspoons ground cumin
2 teaspoons medium curry powder
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon Kashmiri chilli powder
1 teaspoon garam masala
METHOD
Temper the whole spices in oil for a few minutes. Add the onions a sauté until golden. Add the garlic and the spices. Add the whole chicken pieces and coat in the flavour. Cook on a medium heat for 5 minutes. Add the mushrooms and the coconut milk, stir and bring to a simmer. Cover with a lid and simmer for 1 hour removing the lid for the last 30 minutes.
Finish with coriander and onion.