Chicken and Mushroom Korma

Many families like to enjoy a curry together, either at home or at their local curry house, and our family is no exception. The kids love a korma, whilst myself and the husband usually like something with a bit more of a kick. Therefore, when I'm cooking a curry at home, I usually make a korma and then add extra spice to ours.

This recipe is really easy to make, and shows that a homemade curry from scratch doesn't have to take as long as you may think. You can also save time when making your next curry by doubling up on the paste and storing it in a jar in the fridge. I like to use coconut milk as it adds a nice flavour, but you can substitute with cream if you like it richer. I also absolutely love mushrooms, and adding them towards the end with the chicken ensures that they stay plump and don't become overcooked. The chicken can be substituted for extra mushrooms or additional vegetables to make a vegetarian version.

Chicken and Mushroom Korma - serves 4

paste

1 tsp turmeric

2 tsp ground coriander

1 tsp ground cumin

1 tsp garam masala

1 tsp caster sugar

1/2 tsp salt

1 tbsp crushed garlic

2 tbsp vegetable oil

curry

2 tbsp vegetable oil

2 onions, finely sliced

2 tbsp water

400g can coconut milk

500g chicken breast, cut into 2-3cm pieces

500g chestnut mushrooms, quartered

fresh coriander

• mix all the paste ingredients together and set aside
• heat the oil in a large pan and add the onions
• fry over a moderate heat until softened
• stir in the paste and water and continue to fry over a moderate heat until the oil begins to separate from the spices
• stir in the coconut milk and bring slowly to a boil
• stir in the chicken and mushrooms and turn down to a gentle simmer
• cook for an additional 20 minutes, until the chicken is cooked throug
• serve with fresh coriander and boiled basmati rice

This recipe was commissioned by the Just Add Mushrooms campaign

Portobello Mushroom Rarebit for Yogurt Week

This year Yogurt Week is 19th - 25th May and will be a celebration of all things yogurt. I have a delicious recipe for Portobello Mushroom Rarebit to share, which has the addition of natural Greek-style yogurt, but first I wanted to mention a few facts about yogurt.

• Yogurt is a delicious, natural food that has been enjoyed for thousands of years
• It is generally agreed that yogurt was discovered accidentally as a result of milk being being stored by primitive methods in warm climates
• It's easy to make your own yogurt, with just milk and a fermenting agent - live bacteria.
• The proteins in yogurt contain the nine essential amino acids that our bodies need to obtain through food every day
• There are so many ways you can enjoy yogurt – it is versatile, convenient and a great food staple for all the family
• Yogurt can be used as an alternative to cream, sour cream and butter in cooking
• Yogurt contains a range of nutrients important in a balanced diet and a healthy lifestyle
• Yogurt is a source of protein, calcium and vitamin B2. So for every calorie it provides a range of necessary nutrients
• For those people who have difficulty digesting lactose, the live cultures in yogurt improve the digestion of lactose
• It is believed that yogurt has been used as a skin cleanser or moisturiser since 2000 BC

All facts obtained from www.loveyogurt.org, who can also be found on Twitter at @loveyogurtuk , and on Facebook here. Follow all the Yogurt Week recipes and news using the hashtag #yogurtweek

This recipe is a healthier variation of a traditional Welsh Rarebit, using a large Portobello mushroom instead of a slice of bread. Some recipes add ale and some may include cream, instead I have used Greek-style yogurt and some caramelised onion chutney, with the total calories in each mushroom only a little over 150.

Portobello Mushroom Rarebit - serves 4 as a starter or 2 as a main course

4 large Portobello mushrooms
salt & pepper
1 Egg
50g Natural Greek-style yogurt
100g Mature cheddar cheese, grated
1 tsp Worcestershire sauce
1 tbsp Caramelised onion chutney (or your favourite chutney)
Chopped parsley to garnish

• Preheat the oven to 180C
• Place the mushrooms on a baking tray and season with salt & pepper
• Bake in the oven for approx 20 minutes, until the juices start to come out
• In the meantime beat the egg and yogurt together
• Stir in the cheese, Worcestershire sauce and chutney and mix well
• Remove the mushrooms from the oven and pat dry with kitchen paper
• Divide the topping between the mushrooms
• Place under a hot grill for approx 5 minutes, until bubbling and lightly browned
• Serve immediately

 

I have been compensated for sharing my recipe for Yogurt Week