Indian Chicken and Mushrooms in Spiced Tomato Cream Recipe #53306
Has all the taste of of great Indian curry but lighter and healthier. Serve this with rice and your favorite Indian breads, such as naan, or chapatis, and a nice vegetable dish.
by Sue L
25 min | 10 min prep
SERVES 3 -4
- 2 tablespoons vegetable oil
- 1 dried red chili pepper
- 4 whole cloves
- 1 cinnamon stick (3-inch)
- 1 medium onion, chopped
- 6 cloves garlic, minced
- 2 teaspoons grated fresh ginger
- 1 lb boneless chicken breast, sliced into 1/2 x 3 inch strips
- 8 ounces mushrooms, stemmed and halved if large
- 1/2 teaspoon cayenne pepper (optional)
- 2 teaspoons ground coriander
- 1/8 teaspoon ground cardamom
- 1/2 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 8 ounces tomato sauce
- 2 1/2 tablespoons tomato paste
- 5 ounces evaporated milk (or may use cream)
- 2 teaspoons garam masala
- 1 tablespoon chopped cilantro
- Heat oil in a large saucepan over medium heat; add chili pepper, cloves and cinnamon stick and heat until fragrant.
- Add the chopped onion and cook for 1-2 minutes then add the ginger and garlic and cook for 1 min more.
- Add the chicken slices and cook for 4 minutes; then add the mushrooms, cayenne, coriander, cardamom, cumin, turmeric, and cook for 4-5 minutes more; add a little oil if necessary to prevent burning.
- Add tomato sauce and paste and mix well and lower heat and cook until chicken is cooked through, about 3-5 minutes.
- Stir in evaporated milk or cream and simmer on low heat for about 5 minutes then add garam masala and chopped cilantro to the dish.
- Serve with rice, if desired.
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5 stars