Chicken Courgette And Mushroom Curry Recipes

Steps:

• Melt butter in a skillet over medium heat and cook chicken until slightly browned, stirring frequently, 5 to 7 minutes. Season with salt and pepper and transfer to a plate. Cover with foil or a bowl to keep warm.
• Heat olive oil in the same skillet over medium heat and cook green onions until soft, about 2 minutes. Add zucchini slices and cook until softened, about 5 minutes. Add mushrooms and stir to combine. Return chicken to the skillet and sprinkle with flour. Stir in cream and cook until sauce has thickened, 3 to 5 minutes. Sprinkle with chopped parsley.

Steps:

• Fry in ghee (or oil) the onions, when soft add the tomatoes, turn up the heat and stir/break down the mix. Use a hand blender if you want a smooth consistency.
• Add the spices, salt and contine to stir.
• Add the chicken, stir until chicken turns white, then add the courgettes.
• Keep cooking until the chicken is almost cooked.
• Add the mushrooms. Then check taste first, (may be a slight bitter taste, if so add sugar to taste).
• Add cream-check consistency and taste.
• Serve with basmati rice and/or nan bread.

Steps:

• Heat the oil in a large frying pan and fry the onion until soft. Add the curry powder and cook for 1 minute, stirring continuously. Add the chicken breasts and cook until golden on both sides.
• Meanwhile, heat the butter in another frying pan and fry the mushrooms and chilli on a low heat for 5 minutes.
• Remove the chicken from the pan and keep warm. Add the brandy to the hot pan, then pour in the stock. Cook for about 5 minutes or until the sauce has thickened slightly, then return the chicken to the pan. Cook for 10-15 minutes, turning occasionally to coat, until the chicken is thoroughly cooked. Stir in the coconut cream and peanut butter and heat through. Season to taste.
• Serve with savoury rice.

Steps:

• Grind together the cinamon stick, cloves, dried chilli and the cardamoms to make a powder. OR use 1 heaped tsp garam masala powder.
• Heat the oil in a pot and when hot add the cumin seeds, when they start to splutter add the onion and garlic, reduce the heat to medium and cook till the onion is soft.
• Add the tumeric, curry leaves and tomatoes to the pan, cook till the tomatoes are soft and will mash down to form the base of the sauce.
• Add the gound spices (garam masala) and the coriander and chilli powder.
• Cook stirring for 30 sec.
• Add the mushrooms, stir again, cover the pot and cook for approximately 10 minutes.
• Stir in the coriander leaves, and, serve.

Steps:

• Trim the ends of the courgettes, halve them lengthways and, using a teaspoon, scrape out the watery seeds in the centre (it's fine if you don't get all of them). Roughly slice the courgette halves, then roughly chop the seeds and reserve for later.
• Heat 2 tbsp oil in a large frying pan over a medium heat and fry the sliced courgettes until golden, about 8-10 mins. Remove from the pan, leaving the oil behind, then add the onion and a further tablespoon of oil if necessary, along with a good pinch each of salt and pepper. Fry for 6-8 mins until soft and just starting to turn a light brown, then tip in the chillies, ginger and garlic, and cook for 2 mins until starting to soften. Stir in the spices and cook for another 30 seconds.
• Scatter in the chickpeas and pour in the tomatoes, coconut milk and reserved courgette seeds. Simmer over a medium-low heat for 10 mins before adding the courgettes back to the pan and cooking for a further 8-10 mins. Serve with basmati rice and sides of your choice.

Steps:

• Melt butter in large skillet.
• Add onions and garlic and saute over medium heat.
• After onions begin to soften, add spices and salt.
• Saute another 5-8 minutes until onions are completely softened.
• Add celery and mushrooms.
• Mix well, cover and simmer for another 10 minutes, stirring occasionally.
• You can add up to 1/2 cup of water or reserved tomato juice to prevent sticking.
• When celery is tender, add tomatoes, apples, coconut, honey and lemon.
• cover and continue to cook until vegetable are tender, but not overly soft.
• Additional water may be added if pan gets too dry.
• Add cayenne to taste, remove from heat.
• Let curry stand, covered for another 10 minutes.
• Serve over rice.

Steps:

• Cut mushroom into thin slices.
• Grind cinnamon, fennel seeds & clove to fine powder in a mixer.
• Heat oil in a pan & add the above powder & ginger garlic paste to it & fry for a minute on a low flame.
• Add chopped onions & fry till golden brown.
• Add chopped tomatoes & continue to fry till oil separates from it.
• Then add pepper , chilli & turmeric powder & mix well.
• Add mushrooms & 1/4 cup of water , salt & mix well.close the lid of the pan & let it cook in simmer.
• Uncover when mushrooms are cooked & keep stirring for few minutes till all the water evaporates & when it comes in the form of thick gravy type.
• Finally garnish with chopped coriander leaves.
• Serve with basmati or jasmine rice.