The recipe for Mushroom Curry is a delicious meatless alternative for a weeknight dinner and easy to make. I like to feature mushrooms in my recipes for their hardy texture and mild flavor. They be served with anything on the side.
Mushroom Curry is a delicious meatless and easy to make dish inspired by a Kerala recipe.
This recipe is roughly inspired by a similar recipe from Kerala that I have modified. I have simplified the steps to make it quicker to make as well as added carrots for their orange color. Since the recipe originated in Kerala, it features ground coconut in the sauce.
To make my Mushroom Curry, I fry an onion, a carrot, garlic, ginger and green chile in olive oil that is seasoned with cumin seeds and a special mixture of spices which are added in two groups. The first spices added are cloves, cinnamon and turmeric. The second group is coriander, cumin, garam masala and red chile powder. When the onion begins to brown, I add a pound of quartered cremini mushrooms to cook in the spices.
To make the sauce, or curry, ground coconut, tomato paste, curry leaves and water are added to the pot to blend with the flavors of the mushrooms and spices. The sauce cooks just until the mushrooms are tender.
The last step in this recipe is a common last step in many Kerala recipes. It is preparing the tempering spices. In this recipe, a teaspoon of mustard seeds are tempered in a teaspoon of hot oil until they pop. This is poured over the Mushroom Curry just before it is served.
Mushroom Curry is best served with plain rice or pulav and any side dishes you wish. My husband prefers to eat it with fresh chapatis.
When I was planning the recipe for Masala Chicken with Mushroom Sauce, I knew I wanted a simple sautéed chicken breast with a brown butter sauce. Brown butter sauce is one of the easiest to make. It is always successful without any problems. When I started to make the sauce for this recipe, I realized that I had a lovely selection of fresh mushrooms that I knew would add the substance the sauce needed to stand up to an Indian masala, or spice mix, that I had created for the chicken. I used two of my favorite mushrooms, cremini and shitakes, for their different textures and shapes. I sliced them and added them to the skillet with a bit of chopped shallots, garlic and butter. To this I added a dry white wine which I allowed toand intensify in flavor followed by more butter. Ahh, what a glorious combination. My brown butter sauce became a buttery mushroom sauce.
Since I seem to be discussing the sauce before the chicken, let me regress to the main ingredient in this recipe. Over the years, I have learned that it is easier to cook chicken if all the pieces are the same size and same thickness. To do this I use my meat mallet and pound them so they are a bit thinner and all the same thickness. This is good therapy after a stressful day and no one is harmed in the process. Take care not to get too aggressive with the pounding; getting too forceful can cause the chicken to tear and have unattractive holes in it. After the chicken is pounded I feel the pieces look larger so everyone will think they are getting more food. Only I know the truth!
To flavor the chicken, I make a masala with ground spices. Authentic Indian cooks would use whole spices, roast them over a fire or in a hot skillet, and then grind them to a powder for the richest flavor. I wanted to make this a quick and easy recipe so I opted for ground spices. I use so much spice in my house, I think they are fresh.
Once the masala is mixed, I sprinkle it generously on both sides of the chicken. The masala has enough character to stand up to the sauce so feel free to use it liberally. After a few minutes of allowing the chicken to rest with the spices, they are sautéed in a large skillet until golden brown.
When the chicken is done, I remove the pieces from the skillet so I start working on the last step of preparing the mushroom sauce.
This Masala Chicken with Mushroom Sauce recipe is easy to make for a perfect weeknight dinner. Add some vegetables and rice for a complete meal.
The Indian recipe I selected for December is one that Kachi just created before she went to visit her daughter and her family for the holidays. My Chicken with Mushrooms in Cashew Sauce recipe is a delightful dish that is not difficult or time consuming to make. This recipe is a bit unusual for Indian cuisine since there are not very many that use mushrooms. In fact, Kachi’s Kitchen did not include a single mushroom dish even though I love the flavor they offer.
Indian Recipe for Chicken wiht Mushrooms in Cashew Sauce
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