Chicken Curry with Portobello Mushrooms, is made by stir frying marinated chicken with potatoes and portobello mushrooms in an authentic Indian curry, along with best spices and herbs, I have used Everest Meat Masala in this recipe.
Chicken Curry with Portobello Mushrooms
Ingredients
01 Kg Chicken
1/4 Lemon Juice
1/2 tsp Salt
1/4 tsp Black Pepper Powder
02 Potatoes (Medium)
07 Portobello Mushrooms
03 tbl Spoons Oil (Rice Barn/Soya Bean/Vegetable)
01 inch Cinnamon Stick
01 Onion (Large)
01 inch Ginger
08 cloves of Garlic
02 Tomatoes (Puree)
02 tbl Spoons (Everest Chicken Masala)
01 Cup Chicken Stock (350 ml)
02 tsp Salt
01 tsp Red Chilli Powder
02 Green Chillies
1/4 Cup Fresh Coriander Leaves (Chopped)
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Chicken Curry with Portobello Mushrooms
Cooking Instructions
1) Wash the chicken and add salt, pepper and squeeze in lemon juice, mix well and leave to marinate for 15 minutes atleast.
2) To a pan, add 3 tbl spoons of oil and cooking at a low flame, add a cinnamon stick, after a minute, add the marinated chicken and stir fry for 5 minutes or until the chicken turns white in colour, extract the chicken and keep aside.
3) to the same pan, add potatoes and mushrooms and stir fry until they are half cooked for around 3-4 minutes, extract and keep aside.
4) to the same pan, add onion , ginger and garlic paste and saute` until the raw aroma of ginger and garlic wafts through the air, cook for around 5-6 minutes at a medium flame.
5) add tomatoes puree` and cover with a lid and let it simmer at low flame for 8 minutes.
6) uncover the lid and add Everest Meat Masala followed by red chilli powder and cover with a lid and simmer at low flame for 2 minutes.
7) add chicken stock and let it come to a boil by raising the gas flame to medium-high, add salt and when the oil oozes out to the top, add the semi-fried chicken and cover with a lid cook at a medium-high flame for 5 minutes.
8) now add the half cooked potaotes and portobello mushrooms, sprinkle fresh coriander leaves, cover with a lid and cook for around 3 minutes at a low flame, and now put off the flame, but don’t open the lid until 10 minutes, serve hot with steam rice, enjoy 🙂
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