IndianMain Course
Chicken and Mushroom Curry
A one-pot chicken and mushroom curry in a spiced onion-tomato base, stovetop or slow-cooker instructions included.
15 min
Prep time
30 min
Cook time
45 min
Total time
4
Servings
Ingredients
- 500g chicken (bone-in or boneless), cut into pieces
- 200g button mushroom, halved
- 3 tbsp oil
- 2 onions, finely chopped
- 1 tbsp ginger-garlic paste
- 2 tomatoes, pureed
- 1 tsp turmeric powder
- 1.5 tsp red chilli powder
- 1.5 tsp coriander powder
- 1 tsp garam masala
- 1 cup water
- Salt to taste
- Fresh coriander, to finish
Instructions
- Heat oil in a heavy pot. Add onions and sauté until golden, about 6–7 minutes.
- Add ginger-garlic paste and cook for 1 minute.
- Add tomato puree, turmeric, chilli powder and coriander powder. Cook until the oil separates from the masala, about 5–6 minutes.
- Add the chicken pieces and stir to coat in the masala. Cook for 5 minutes until the chicken changes colour on the outside.
- Add water and salt, cover, and simmer for 15 minutes.
- Add the mushroom, stir in, and continue simmering uncovered for another 8–10 minutes, until the chicken is cooked through and the mushroom is tender.
- Sprinkle garam masala, simmer for 2 more minutes, and finish with fresh coriander.
Tips
- Add mushroom later than chicken, not at the same time: chicken needs the longer cook time, while mushroom only needs 8–10 minutes and turns rubbery if it simmers as long as the meat does.
- Slow-cooker variation: sauté the onion-tomato masala base and brown the chicken on the stovetop first (this step doesn't work well left raw in a slow cooker), then transfer everything except the mushroom to a crock pot and cook on low for 4–5 hours. Stir in the mushroom for the final 30 minutes only.
- Boneless chicken thigh holds up better than breast over the longer cook time and stays more tender.