23 July 2012

Spicy Chicken Curry with Mushroom & Crispy Onions

It's been quite a while since my last post. Ever since my toddler started school, time seem to be slipping away just like that. The change in the schedule took a while to get use to, thankfully, now all of us are settling down with the new timing.

And of course, there is the stress of what to pack for his tiffin ;), stress because my dear son has become s-u-c-h a picky-picky eater. It is disheartening really, when lovingly packed snack box comes back untouched ;(. Let's save that tale for another day. Today, lets talk chicken and mushrooms with lots of chillies  and topped with crispy fried onions, meaning yummy in the tummy. 

I have been planning on cooking chicken with mushrooms for a long time, but somehow never got around to making it. Then yesterday, most of the veggies were out, except for ones or twos of this & that and nothing whatsoever that would complement the chicken, but for a packet of mushroom that was sitting pretty and untouched, this recipe came to be. I must warn you that it is Spicy, but i must also dare you to try, because it is (without being too cocky) so good. 

759 gms - Chicken, cubed
200 gms - Button Mushroom, sliced
3 Cups - Onions, sliced thin
1 Tbsp - Fresh Garlic paste
1 Tbsp - Fresh Ginger paste
1 Tsp - Red Chilli powder, heapful
1/2 Tsp - Tuemeric powder
10 - Dried Red Chillies, soaked and made into a paste
4 Tbsp - Water
4 Tbsp - Mustard Oil
Salt to taste
Oil for deep frying the onions.

Clean the chicken, divide it into two batches and keep it aside. Heat 1 Tbsp of oil till hot, brown the first batch of chicken and keep it aside in a bowl or plate. Brown the next batch using another tbsp of oil, transfer the browned chicken pieces into the same bowl as earlier.
Pour the remaining oil, once hot, add 1 cup of onions and stir fry till its lightly browned. Now add the garlic and ginger paste, stir and let cook till it gives out a smoked aroma. Add the mushrooms, cook for a couple of minutes, sprinkle some salt, and then transfer the browned chicken pieces into the pan and give it a good stir meanwhile ensuring that you don't crush the mushroom. 
Now add the red chilli paste, stir and mix making sure the chicken pieces are well coated. Then add the turmeric powder and the red chilli powder, give it a good stir and cooked covered in medium-low flame. After a few minutes, pour the 4 tbsp of water into the mixer used for making the red chilli paste, shake it clean and pour this water into the pan, add as much salt as you prefer, cover and cook for about 30-40 minutes or till chicken is cooked through. There is no need for more water because the chicken pieces will give out enough water to cook through,but  incase you want more gravy, add more water according to your preference.
As the chicken cooks, heat a frying pan with enough oil, maybe 21//2 - 3 cups,  and deep fry the remaining 2 cups of onions till it is brown and crisp. Once chicken is cooked, sprinkle the crispy onion on top, give the curry a good mixing and then serve with hot rice and some nice and crunchy salad.
Bon Apetite!


  1. delicious mushroom n chicken curry

  2. Hi..tried making your eromba dish.turned out quite well.i have noticed you always fry meat in two batches..any particular reason why???....


Thank you for stopping by. Delighted to be sharing some l-o-v-e from my kitchen with you. If you sample any of my cooking, do come back and let me know. Cheers!