Chicken Courgette And Mushroom Curry Recipes

EASY CHICKEN WITH MUSHROOMS AND ZUCCHINI IN CREAM SAUCE

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.

CHICKEN, COURGETTE AND MUSHROOM CURRY

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.

ZUCCHINI AND CHICKEN CURRY

Steps:

• Heat up a skillet with the oil. Saute the red curry paste until aromatic.
• Add the chicken and carrots into the pot and stir well with the curry paste.
• Add the zucchini, coconut milk, water and bring the curry to boil, about 5 minutes. Add the palm sugar and fish sauce and let boil for another minute or so, or until the zucchini is a bit soft but not overcooked. Dish out and serve immediately with steamed jasmine rice.

CHICKEN WITH MUSHROOM CURRY SAUCE

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.

MUSHROOM CURRY

Steps:

• Put the ginger, onion and garlic into the container of an electric blender along with 3 tablespoons water and blend until smooth. Wipe the mushrooms with a damp cloth and cut them into halves or quarters, depending upon size. Put 3 tablespoons of the oil in a non-stick frying pan and set over high heat.When hot, put in the mushrooms. Stir and fry for 2-3 minutes or until the mushrooms have lost their raw look. Empty the contents of the pan into a bowl.Wipe the pan. Put the remaining oil into the pan and set over high heat. When hot, add the paste from the blender. Stir and fry for 3-4 minutes until it starts turning brown. Add 1 tablespoon of the yoghurt and fry for 30 seconds. Add another tablespoon of the yoghurt and fry for 30 seconds. Do this a third time. Now add the tomato purée and fry for 30 seconds. Add the ground coriander and stir once or twice. Now put in 300ml (10fl oz) water, the mushrooms and their juices, salt and chilli powder. Stir and bring to a simmer. Turn the heat to low and simmer for 5 minutes. Sprinkle the green coriander over the top before serving.