John Myers
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Indian Mushroom and Coconut Chicken
The perfect indian mushroom and coconut chicken recipe with a picture and simple step-by-step instructions.
sauce
- 2 Shallots
- 1 tablespoon Butter
- 6 size Mushrooms
- 8 tablespoon Chicken broth
- 6 tablespoon Coconut milk
- 1 cm Fresh ginger
spices
- 1 cm Ground cumin
- 1 teaspoon Garam masala
- 1 teaspoon Chilli from the mill
- 1 Msp Coriander spice
- 6 piece Cardamom pod
- Salt
meat
- 300 g Turkey fillet / chicken fillet
- 1 tablespoon Butter
- Curry
- Salt
garnish
- Rice indian
preparation
- Season the chicken fillet or turkey fillet with a little salt and a lot of curry – tap the spices well into the meat with your fingers – then let it soak in a little
- Dice shallots or mild onions – quarter the mushrooms
sauce
- Sweat the onion in 1 tablespoon of butter in a coated pan – add the mushrooms and roast them – deglaze with the chicken stock and coconut milk – add all the spices and mix well – now remove everything from the pan and keep warm
- wipe the pan with a kitchen roll and add 1 tablespoon of butter again – now fry the chicken / turkey fillets in the butter all around – then add the mushroom sauce to the meat – press 1 cm of ginger through the garlic press – cover and cook for about 20 minutes on a low flame
- Finally, if necessary, thicken the sauce a bit – I didn’t make it here but found it a bit too thin!
serve and decorate
- Place the mushroom chicken on the preheated plates and serve with rice
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