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Creamy Chicken and Mushroom curry

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Prep Time 40 minutes
Cook Time 1 hour
Course Main Course
Servings 4

Ingredients
  

Curry Paste

  • 1 Cup Tomato Paste
  • 1/8 Cup Oil
  • 1 Tbsp Toasted Ground Coriander Powder
  • 1 Tbsp Ground Cumin Seeds
  • 1/2 Tbsp Ground Turmeric
  • 1/2 Tbsp Plain Flour
  • 1 Tsp Ground Cardamon Seeds
  • 1 Tsp Ground Mustard Seeds
  • 1 Tsp Ground Fennel Seeds
  • 1 Tsp Ground Fenugreek
  • 1 Tsp Ground Paprika
  • 1 Tsp Onion Powder
  • 1 Tsp Garlic Powder
  • 1 Tsp Ground Ginger
  • 1 Tsp Chilli Powder
  • 1 Tsp Sugar
  • 1 Tsp Salt

Curry

  • 3 Tbsp Vegetable Oil
  • 8 Chicken Thighs
  • 1 Vegetable Stock
  • 1/2 Lemon Juice
  • 1 Tbsp Liquid Seasoning
  • 2 Large Diced Leek
  • 2 Cups Sliced Mushrooms
  • 5 Minced Garlic
  • 4 Frozen Spinach Blocks
  • 900 ML Double Cream
  • Sprinkle Paprika
  • Sprinkle Masala
  • Sprinkle Coriander

Instructions
 

Curry paste

  • Start by Toasting all the spices and blend. Mix with tomato paste and oil until a paste is created.
    Store in an air-tight container and use whenever. Will last for over a month in the fridge.

Curry

  • In a saucepan start by frying your chicken thighs for 2 minutes on each side. While frying adds 1 vegetable stock and half lemon juice.
    After 4 minutes place the chicken on a plate making sure not to get rid of any chicken juices.
    In the same pan start sauteing your leeks, mushrooms. once Soft add the garlic and sauté for another minute.
    Add spinach block and cook until all the spinach has soften. Add the curry paste and mix and cook for 5 minutes.
    Add the chicken back in the pan followed by any chicken juice on the plate.
    Add 900 ml of double cream and cook for 30 minutes. Once cooked sprinkle paprika, masala powder and chopped coriander.
    Serve and enjoy.