Monsoon Chicken and Mushroom Curry

Name: Monsoon Chicken and Mushroom Curry
Cook time: 30 min
Total time: 30 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 tbsp ground cumin; 3 tbsp garam masala; 2 cubes frozen crushed ginger or 2 thumb-sized pieces fresh root ginger, peeled and grated; 3 fat green chillies; 3 skinless, boneless chicken breasts (approx. 600 g/1 lb 5 oz), chopped into 2cm/¾in cubes; 2 cubes frozen crushed garlic or 6 garlic cloves, crushed; 2 onions, roughly chopped; 120 ml/4 fl oz/½ cup vegetable oil; ¼ tsp chilli powder; 1 tsp ground turmeric; cooked rice or flatbreads, to serve; 1 tsp salt; 1 tsp sugar; 400 g/14 oz canned chopped tomatoes; 250 g/9 oz chestnut/cremini mushrooms, thickly sliced; small handful fresh coriander/cilantro, finely chopped, to garnish

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

30 Minute Mowgli

By Nisha Katona

Published 2021

About

In her youth, my mother would only be able to get mushrooms in India during the monsoon season when corners of her village became dark and dank. Mushrooms struggled in the stark sunlight and the heat of the rest of the year. This was a special time for my mother because mushroom curry finally made the menu. Being bound to such seasonal ingredients really makes one appreciate what to us in the west seems so mundane and every day. Hopefully you will appreciate them as my mother did in this fa