Mushroom, Chicken & Sweet Potato Curry

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Mushroom and chicken curryA tasty curry, packed full of flavour. For a healthier option use reduced fat coconut cream.

Serves: 6

What You’ll Need: 

  • 2 tbs vegetable oil
  • 500g chicken thigh fillets, trimmed, roughly chopped
  • 1 brown onion, cut into thin wedges
  • 400ml can coconut cream
  • 1/3 cup Rogan Josh curry paste
  • 350g orange sweet potato, peeled, roughly chopped
  • 1 cinnamon stick
  • 800g can diced tomatoes
  • 200g small button mushrooms, trimmed
  • 200g Brown mushrooms, halved
  • 75g baby spinach leaves
  • Steamed basmati rice, mango chutney and pappadums, to serve

What To Do: 

1. Heat 1 tbs oil in a large saucepan over medium-high heat. Add chicken and cook, turning occasionally, for 4ó5 minutes until light golden. Transfer to a plate.

2. Add remaining oil and onion to pan. Cook, stirring often, for 3 minutes. Spoon thick top layer of coconut cream into pan. Stir in curry paste and cook for 2ó3 minutes until oil separates.

3. Add chicken, sweet potato, cinnamon stick, tomatoes and remaining coconut cream to pan. Stir to combine. Reduce heat to medium-low, cover and simmer, stirring occasionally, for 15 minutes. Stir in mushrooms and simmer, stirring occasionally, for a further 10ó12 minutes until tender.

4. Stir in spinach and cook for 1 minute or until leaves just wilt. Serve curry with steamed basmati rice, mango chutney and pappadums.

Recipe from Moretomushrooms.com.

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