Matty's chicken and mushroom curry

Matty's chicken and mushroom curry


23 people made this

About this recipe: A delicious sweet and spicy, authentic chicken and mushroom curry that's easy to make. Serve with basmati rice.

Serves: 4 

  • 40g butter ghee
  • 1 teaspoon cumin seed
  • 1 onion, chopped
  • 6 mushrooms, chopped
  • 2 chicken breast fillets, chopped
  • 1 teaspoon fenugreek
  • 1 teaspoon ground coriander
  • 1/2 teaspoon Cayenne chilli pepper
  • 1 teaspoon ground turmeric
  • 240ml water
  • 1 (400g) tin chopped tomatoes
  • 200g basmati rice
  • 4 teaspoons ground almonds

Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

  1. Heat the ghee and add cumin seeds. Chop onion, mushrooms and chicken and add to pan.
  2. Add spices and cook for 5 minutes on a low heat.
  3. Add water and bring to the boil, then reduce to the lowest heat, add tomatoes and cook for 45 minutes.
  4. Meanwhile, cook basmati rice according to packet instructions.
  5. Add almonds and stir, cook for a further 15 minutes. Serve with rice and a good mango chutney.

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Reviews (2)


Really superb. Made this with big flat mushrooms, cut up quite chunky - to suite chicken in 1" cubes. Really, REALLY superb. - 29 Jun 2013


Simple to make and lovely to eat. Any particular region of Southern Asian this meal is from? - 04 Jul 2014

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