<strong>Curried Chicken and Mushrooms With Coconut Rice</strong>

Prep time:10 minutes

Cook time: 45 minutes

For a vegetarian option, remove chicken

Ingredients

1tbs olive 

3 chicken thighs 

1tbs cumin

1tbs ground cumin 

1tbs mustard seeds 

1tbs ground cinnamon 

1tbs ground coriander 

½ onion diced 

1tbs crushed garlic 

1tbs ginger paste 

1tbs curry paste 

5oz shimeji mushrooms

½ cup vegetable stock 

½ cup coconut cream 

1tbs sugar

handful chopped coriander 

Lorna Maseko ceramic non-stick 9.5 skillet

tongs

Method

1. In the Lorna Maseko ceramic non-stick 9.5 skillet, drizzle olive oil then add chicken pieces and spices. Cook for about 3 minutes. Once the chicken has browned and skin is crispy, remove using tongs and set aside.
2. Add diced onion and sauté until slightly brown. Add garlic, ginger and curry paste then combine.
3. Place mushrooms into skillet and combine, then pour vegetable stock and bring to a gentle simmer.
4. Pour coconut cream, add sugar, then stir. Place the chicken pieces back into the skillet and allow to cook for a further 25 – 35mins. You may have to keep adding small quantities of water, while the chicken cooks. 
5. Finally sprinkle chopped coriander over the curried mushrooms and chicken and serve!