This is a mild and delicious, family friendly curry with a coconut milk based sauce. I added cinnamon and cardamom that was kindly gifted to me by Sizl. They lifted the sauce beautifully and the addition of cinnamon added comfort. Serve it with fluffy white rice and some fresh coriander for added delightfulness.
3 chicken breasts – diced
10 mushrooms – cut into halves
1 tin of coconut milk
A couple of glugs of olive oil
3 tablespoons curry powder
1 teaspoons cinnamon
1 chopped onion
6 cardamom pods – grind and keep the seeds and disregard the pods
1 teaspoon lemongrass purée
1 tablespoon cornflour
2 teaspoons light brown sugar
Mix up your spices and lemongrass purée in a large mixing bowl.
Pan fry your diced onion and mushrooms in a little oil to soften and set aside.
Add a glug of oil and add your chicken and spice mix and pan fry until the chicken is browned.
Add your coconut milk and your onions and mushrooms back into the pan and stir.
Simmer for twenty minutes until the chicken is cooked fully.
Ladle off about an egg cup sized amount of sauce and mix in your cornflour to form a paste. Tip this back into the pan and stir well to combine. This will thicken the sauce.
Finally stir in your light brown sugar. This gives the curry a delicate sweetness that compliments the coconut and cinnamon flavour.