About this recipe:An easy and tasty curry which tastes authentic. The secret is a good curry paste. As spicy as Madras but not overly hot. Adjust to your liking. Make the day before for the flavours to really infuse. Serve with boiled or pilau rice, my version of Bombay potatoes and naan bread or poppadums. Delicious.
Heat a frying pan or wok over medium heat with the oil. Add the onion and cook until translucent, approximately 10 minutes.
Add the chicken and cook, stirring contantly until almost cooked through. Turn the heat down and add the seasoning, cumin and curry paste. Cook for 3-4 minutes until the aroma is evident.
Add the plain flour and stir quickly to incorporate for approximately 1 minute. At this point the mixture will appear dry and stodgy. Add enough water to cover plus half again.
Mix well and bring to the boil. Then immediately turn the heat down to a very gentle simmer. Cook for about 3 hours, stirring occasionally. A skin will form on the surface but this is crucial to allow a gentle simmer.
Cool down, tranfer to a bowl and chill overnight (can be eaten on the same day but it is much better the next day).
Remove the curry from the fridge and transfer into a saucepan. Add the frozen spinach and gently warm through and simmer for another 30 minutes. Add the mushrooms and simmer for a further 30 minutes and then serve.
Ferns curry paste is available in most asian supermarkets for under £2. Its well worth seeking out as its really authentic and has a wonderful flavour. If you cannot locate it then the next best would be Sharwoods Madras Hot Curry Paste.