Chicken and Mushroom Curry

It's been over 3 years since my last curry recipe, and I think it's about time we returned. I've done two other chicken curries in the past, but this one is a little different. Those used dairy-based sauces for a creamy texture, whereas this time I've gone tomato and stock-based. This dish is inspired by some curries I've had in restaurants along with recipes I found online. And by the fact I had a half pound of mushrooms in the fridge. Speaking of the fridge, this was also equally delicious the next day.

The curry turned out quite spicy, and this will come down to how spicy your particular garam masala blend is. It may be best to leave out the crushed pepper until the end if it is still desired. Always taste your sauce (after the chicken is cooked) and season accordingly. This curry also goes well with some plain yogurt or Greek yogurt on the table to cool things off to taste.

Ingredients

• 1 1/2 lb chicken thighs, deboned
• 2 onions, diced
• 1/2 lb sliced mushrooms
• 3-4 cloves garlic, minced
• 1 Tbs ginger, minced
• 1 tsp garam masala
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/2 tsp black pepper
• 1 tsp ground coriander
• 1/2 tsp crushed red pepper (optional)
• Dash of cinnamon and cardamom
• 1 15 oz can diced tomatoes with juice
• 1/2 cup chicken stock
• Salt and pepper to taste
• Canola oil

Instructions

Ahead of time, chop the onion, mushroom, garlic, and ginger. Remove skin and bones from chicken, if needed. Cut the chicken into 1 inch squares, then season lightly with salt and pepper.

 In a deep saute pan, dutch oven, or wok (anything with a lid works), heat a bit of oil on medium high. Briefly brown the chicken on both sides, then set aside. Add more oil if needed. Add all the spices to the pan and stir into the oil for a minute. Add onions and saute for a few minutes. Add mushrooms, garlic, and ginger, and cook a few more minutes, until mushrooms start to soften.

Pour in the tomatoes and the juice from the can into the pan. Add the chicken stock and bring to a boil. Reduce heat to medium, cover, and cook for 10 minutes. Remove the lid and cook uncovered 10 more minutes to let the sauce reduce.

Salt to taste. Serve with rice and plain yogurt, if desired.