January 05, 2019 / In food , chicken / Tagged as: coconut oil, chicken, mushroom, lemon, zucchini, pepper, cucumber, shallot, ginger, cumin, cayenne pepper, cardamon, cloves, coriander

Chicken Curry with Mushroom and Red Pepper

Total Cook Time

40 minutes

Ingredients

  • 500g chicken, chopped into 2cm cubes
  • 1 tbsp ginger, grated
  • 1 garlic clove, grated or pressed
  • 1 tbsp cumin
  • 1 tsp coriander
  • 1/2 tsp cayenne pepper
  • 1/4 tsp cardamom, ground
  • 1/2 tsp cloves, ground
  • 1/2 tsp black pepper
  • 1 tsp sea salt
  • 6 button mushrooms
  • 1 zucchini
  • 1 red pepper
  • 2 tbsp coconut oil
  • 1 can coconut milk
  • 2 tbsp lemon juice

SIDE SALAD

  • cucumber
  • 1 shallot (or if you don’t have it 1/4 red onion)
  • coriander chopped

Method

  1. Mix the ginger, garlic, cumin, coriander, cayenne, cardamom, cloves, sea salt and black pepper in a large bowl.
  2. Chop the chicken breasts into 1 inch pieces and put in the bowl with the ginger/spice mix. Coat the chicken and set aside.
  3. Wash and prepare the zucchini, bell pepper and mushroom. Set aside.
  4. Add 2 tbsp coconut oil to a large saucepan on a medium heat.
  5. Add the chicken, mushrooms, coconut milk and lemon juice to the pan. Simmer on a medium heat for 15 minutes.
  6. Add the bell pepper and zucchini. Cook for a further 10 minutes.
  7. Serve with the side salad and some bulgur wheat or pasta.

Notes

Red onion can be used instead of the shallot but they’re a bit sharper! The side salad brings a nice freshness to the strong curry flavour.