Golden Mushroom Curry

This is warm comfort food to the very max that you can customize with a dozen different vegetables to sub out for your taste preference or dietary needs.

Last month I served this curry to someone who “despised” curry, and she loved it.

INGREDIENTS YOU WILL NEED:

• Chicken thighs, diced bite-sized (chicken breast is fine if preferred) - 1 1/2 to 2 lbs

• Button or baby bella mushrooms, sliced - 1 package

• Yellow onion, diced - 1 med or 1/2 a large

• Carrots, thinly sliced - 1 large

• Potatoes, diced - 2 medium

• Ginger paste - 1 tbsp

• Minced garlic - 2 tbsp

• Kosher salt - 2 tsp for curry, 1 tsp for mushrooms.

• Black pepper - 2 tsp or to taste, 1 tsp for mushrooms

• Garlic powder - 1/2 tbsp, 1/2 tbsp for mushrooms

• S&B Golden Curry sauce mix (your preferred spice level: mild or medium hot) - 1 package

• Water - 2 1/3 cups

• Olive oil - 3 tbsp for chicken, 1 tbsp for mushrooms

• Steamable white or cauliflower rice

UTENSILS I’D SUGGEST HAVING:

• Spoon

• Large pot

• Saucepan

• Chopping knife

• Cutting board

• Colander

ORDER OF OPERATIONS:

1. Brown chicken, remove from pan

2. Sautee vegetables until slightly soft, then add chicken back in

3. Add water and bring to boil

4. Reduce heat, cover, and simmer until vegetables are tender

5. Remove from heat and serve over rice

INSTRUCTIONS:

Preheat? No.

• Add olive oil to both the large pot and the saucepan. In the pot, brown chicken and season with salt, pepper, and garlic powder.

  • Tip: Don’t overcook - we will be boiling it a little later.

• In the saucepan, add sliced mushrooms, salt, black pepper, and garlic powder and cook until browned, then set aside.

  • Tip: as the water is released into the pan during cooking, infrequently drain the mushrooms into the colander and put back into the pan to prevent them from steaming vs. cooking

• Remove chicken from the pot, set it aside, and add in the potatoes, onions, and carrots to cook down until they’ve slightly softened. Then add garlic and ginger to the pot, stirring frequently for about 4 mins

• Add chicken and water to the pot and bring the mixture to a boil

• Reduce the heat to med low and simmer until the vegetables are fork tender - about 15 minutes.

• Turn off the heat and break the curry sauce mix into cubes before adding to the pot. Stir everything until the cubes have completely melted and mixture is slightly thick. Serve over your rice of choice - I prefer cauliflower or basmati white rice.

• Enjoy!