Chicken and Mushroom Masala

Ingredients

• Chicken - 1/2 kg
• Mushroom - 50 g
• Onion - 100 g
• Ginger-garlic paste - 2 tsp
• Tomato - 1 whole
• Green chilies - 3 whole
• Turmeric powder - 1/2 tsp
• Kashmiri chili powder - 2 tbsp
• Coriander powder - 3 tbsp
• Coconut milk - 1/2 cup
• Garam masala powder - 1/4 tsp
• Shallots - 3 whole
• Dried red chilies - 2 whole
• Coconut oil - 100 g
• Curry leaves - 2 whole
• Salt, to taste

Instructions

1. 1Prep your aromatics and vegetables: chop the onion and tomato, slice the shallots into thin pieces, and slit the green chilies lengthwise so they release heat into the curry.
2. 2Bring a small pot of water to a simmer, add the mushrooms with a little salt and turmeric, and boil until just tender; drain and set aside so they hold their shape in the gravy.
3. 3Heat the coconut oil in a kadai or large skillet over medium heat, add the chopped onion, and sauté until soft and translucent and it starts to smell sweet.
4. 4Stir in the ginger-garlic paste, slit green chilies, turmeric powder, Kashmiri chili powder, coriander powder, and chopped tomato; cook while stirring until the tomato breaks down and the spices are fragrant.
5. 5Add the chicken pieces, season with salt, pour in enough water to just cover the chicken, then cover the pan and cook until the chicken is done.
6. 6Once the chicken is cooked through, add the boiled mushrooms and the coconut milk, bring the mixture back to a gentle boil, and boil for 1-2 mins.
7. 7Sprinkle the garam masala over the curry and stir through to lift the flavors.
8. 8For the tempering, heat a little coconut oil in a small pan, fry the sliced shallots, dried red chilies, and curry leaves until the shallots are golden and crisp, then pour this fragrant oil and shallots over the curry.
9. 9Serve the masala warm with steamed rice or flatbread; optionally garnish with a few fresh curry leaves or cilantro for color.