Indian Chicken Curry
We love Indian chicken curry and this dish made it easily into the top 10 of our recent culinary excursions. Indian curries are always a feast for the taste buds.
The use of good and healthy ingredients including a variety of well balanced exotic spices that all harmonize beautifully together makes me generally excited to enjoy the dish once it has been lovingly prepared.
There are many dishes in the Indian cuisine that are using chicken as one of the main ingredients. This chicken curry is in some ways special as it incorporates mushrooms which have gained more popularity in India in recent times.
We used the "shiitake mushrooms which apart from having their own rich flavors are offering several health benefits that are adding further value to this curry. Among others Shiitake mushrooms are said to
- boost the immune system
- fight obesity
- fight against heat disease
- destroy cancer cells
- boost energy
- and boost the functions of the brain
Apart from those impressive stats they just complimented and harmonized just so well with the other ingredients in this curry. We all had seconds but left enough to mature over night and enjoy today with an even better taste.
Preparation time: 20 minutes
Cooking time: at least 45 minutes
Resting time: 0 minutes
Total time needed: at least 1 H 5 minutes
Grade of Difficulty: standard
Indian Chicken Curry with Mushrooms
- 4 cloves of garlic (or to taste), crushed
- 8 tbsp. olive oil or vegetable oil of your choice
- 2 medium sized onions, finely chopped
- 2.5 cm / 1 inch piece of fresh ginger root, peeled and grated
- 3 chicken breasts, skinned, deboned and cut into bite siced cubes
- 10 dried shiitake mushrooms, rehydrated in water for at least 5 hours
- 500 grams / 1.1 pounds peeled tomatoes
- 1 cup full cream yogurt
- 1/2 cup water
- 1 tsp. cumin powder
- 1 tsp. turmeric powder
- 1 tsp. coriander powder
- 1 tsp. brown
- 3 green cardamon pods, crushed
- 3 tsp. madras curry powder
- 1/8 tsp. Carolina reaper chili powder (optional - use 3 leveled tsp. cayenne chili powder instead)
- 3 tsp. salt (or to taste)
- 1/2 tsp. black pepper (or to taste) freshly ground
- 5 tbsp. fresh dill, roughly chopped
- Place crushed garlic and half the oil in a small bowl and place aside for the time being
- Add remaining oil to a large skillet / pan and switch hot plate to medium hot heat
- Rub chicken pieces with some of the salt and pepper, add to the skillet and saute till they are browned on all sides, stirring frequently
- Remove chicken pieces from pan and place aside for the time being
- Add onions to the pan and saute for about 8 minutes or till they are beginning to brown, stirring regularly
- Add mushrooms, garlic and remaining oil to the pan and saute for another 2 minutes
- Add tomatoes, yogurt, water and all spices and halve the dill, reduce the heat to low, cover with lid and slowly simmer the curry for 20 minutes, stirring a few times during this time
- Take off the stove and let it stand for another 5 minutes
- Sprinkle withe the remaining dill and serve hot with a bowl of steamed rice or naan bread.
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