Chicken and Mushroom Curry

A luscious chicken and mushroom curry that will have you at hello! Bone-in chicken is simmered in a smooth cashew sauce and topped with fried button mushrooms. There's plenty of curry to sop up with bread or serve over a bed of steamy rice, whichever you prefer. Guaranteed to satisfy that curry craving!

Course Dinner

Cuisine Indian

Keyword indian chicken curry, mushroom and chicken curry

Prep Time 10

Cook Time 55

Inactive time 15

Total Time 1 20

Servings people

Calories 428kcal

Author Saima Zaidi

Equipment

Blender
Mixing bowl
Large pot or dutch oven
Small frypan

Ingredients

2 red onions medium
10 garlic cloves
15 cashews
½ cup yogurt
¼ cup tomato puree
1 teaspoon sea salt
1 teaspoon red chilli powder
¼ teaspoon garam masala powder
½ cup cooking oil
2 ½ lbs chicken skinless, bone-in
2 cups white button mushrooms

US Customary - Metric

Instructions

Preparation

Chop the onions in thick pieces and put in a blender with a few tablespoons water. Blend until you get a smooth puree. Keep aside.
Soak whole, raw cashews in a bowl of water for 15 minutes. Peel the garlic. Put the cashews and garlic along with a few tablespoons of the soaking water in a blender and blend until smooth.
In a bowl, add the cashew-garlic puree, yogurt, tomato puree, salt, red chilli powder, and garam masala. Whisk with a fork until you get a smooth mixture.

Cooking

Heat the cooking oil in a dutch oven or large pot and add the ground onions. Cook on medium heat for 10 minutes or until most of the liquid has evaporated and the onions turn slightly brown.
Add the mixture you made in step 3 of prep and cook for 10 minutes on medium heat. Don't add water. You can cover the pot with a lid and reduce the heat if it splatters too much.
Add the chicken, mix well and cover the pot with a lid. Cook for 30 minutes on low to medium heat. You won't need to add any water, but if you see that the liquid is getting less, add about ¼ cup water halfway through the cooking.
While the chicken is cooking, clean the mushrooms and slice into halves. Add 2 tablespoons oil to a small frypan. When hot, add the sliced mushrooms and fry for 3-4 minutes. They should be cooked through with crisp brown edges.
Once the chicken is tender and the oil has separated, top the curry with the fried mushrooms, and serve hot.

Notes

This curry is supposed to be slightly thick in consistency. Avoid adding too much water as it will dilute the curry.
If you don't have canned tomato puree, make your own. Chop and blend 2-3 medium-sized ripe and red tomatoes in a blender until very smooth and use this instead of the store-bought puree.
Use skinless, bone-in chicken for this recipe.
Do soak the cashews for a bit so you get a smooth puree when you blend them with the garlic.

Nutrition