Chicken Curry with Mushrooms
⏳ Time
40 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
Chicken curry with mushrooms
Ingredients
- Chicken fillet - 24.7 oz
- Fresh Mushrooms - 10.6 oz
- Orange Bell Peppers - 1 piece
- Onion - 1 head
- Oranges - 3 pieces
- Wheat Flour - 2.1 oz
- Ghee - 3.2 oz
- Cream 22% - 10 fl oz
- Red Curry Powder - 3 spoons
- Mild Chili Spice - 1 piece
- Salt - to taste
Step by Step guide
Step 1
Heat 0.5 cups of oil in a saucepan and sauté the diced onion until it becomes translucent. Then, add the diced bell pepper and half of a fresh chili.
Step 2
After a couple of minutes of sautéing, add the sliced mushrooms.
Step 3
At the same time, mix the flour with two tablespoons of high-quality curry powder that has an optimal blend.
Step 4
Cut the chicken fillet into large cubes and coat each piece thoroughly in a mixture of flour and curry powder. Remove the vegetables from the heat and set them aside without waiting for them to finish cooking.
Step 5
In a second saucepan, sauté each piece of chicken in the remaining oil (in batches! not all at once!) until a golden crust forms, about 1 minute on each side. If the chicken absorbs all the oil, that's okay. Continue cooking in a dry skillet.
Step 6
Transfer the browned batches of chicken to the saucepan with the vegetables, then add a tablespoon of curry powder to the empty saucepan. Heat it until it releases its characteristic aroma, then pour in freshly squeezed orange juice. After 2 minutes of stirring, add the vegetables and chicken to the mixture.
Step 7
Simmer for 8–10 minutes over medium heat. If there is little juice or it absorbs quickly, you can cover it with a lid. Now is the time to adjust the salt and spiciness (increase if necessary).
Step 8
After 10 minutes, pour in the warm cream. Stir thoroughly and, after a minute, turn off the heat! Serve immediately in a deep plate. Basmati rice can be served as a side, but it also works well as a standalone dish.
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