Chicken and Mushroom Coconut Curry
- For the rice- Basmati rice 140 g
- Water 270 ml
- Salt 1 tsp
- For the sauce - Canned coconut milk 4 tbs
- Kaffir lime leaves 2 pce
- Turmeric 1 tbs
- Chicken stock cube 1 pce
- Rest of the ingredients - Chicken breast 1 lge
- Onion 1 sm
- Green beans 90 g
- Water 40 ml
- Mushroom 100 g
- Vegetable oil 4 tbs
- Garlic 2 clv
- Minced ginger 1 tbs
Finely chop the onions. Once ready add them to a large skillet along with 2 tbs of vegetable oil. Cook until soft this should take about 3 minutes on low heat.
Next, grate the ginger and the cloves. Add the to the onion and fry them together for about a minute.
Slice the mushrooms into thin slices. Add them to the onion mixture and fry for about 2 minutes.
Once the mushrooms look soft remove them from the pan and set them aside. Cut the chicken breast into strips. Add the rest of the 2 tbs of vegetable oil to the same pan used for the mushrooms. Add in the chicken and panfry until the chicken develops a golden coat.
Once the chicken has fully cooked through add back in the onion and mushroom mixture. Next, add in the coconut milk. Make sure to only use the hard part of the canned coconut. This way your curry will be deliciously creamy.
Add in the seasonings- turmeric, salt, chicken stock cube, kaffir lime leaves, green beans and water. Let this simmer for about 20 minutes on low heat, while stirring every 5 minutes. Add a little more water if needed.
While that's cooking boil the basmati rice.
Serve with coriander leaves and fresh lime.