Curry Chicken with Champignons

Author: WildAJA

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Prepare side:
Heat oven to 180C with fan function on. Spray some olive oil on the baking pan. Cut eggplant in round slices of 1 cm each, cut the portabello cap into slices of approx. 1 cm, too. Lay on the baking pan and allow to cook for approx. 20 min.
Put water to boil, cut broccoli into pieces, boil for 5-7 minutes.

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Ingredients:

Number of portions: 4
2 Tablespoon(s)
olive oil
1
large onion, thinly sliced
2
carrots, grated (optional)
2
garlic cloves, crushed thumb-sized piece of ginger, grated (optional)
5
chicken thighs, boneless and skinless
7
midsize champignons
2 Tablespoon(s)
curry paste or curry powder
1
small bunch of coriander, leaves chopped (optional)
1 Teaspoon(s)
coconut sourcream or coconut creamer (optional)
1
broccoli, steamed or boiled
½
eggplant, baked
1
portobello, baked

Preparation:

Preparation time: 30-60 min.
  1. Heat the oil in a frying pan over a medium heat.
  2. Add the carrot and fry for 3 mins.
  3. Add onion and a pinch of salt to the pan and fry another 3 mins, or until the carrots and onion have turned golden.
  4. Add the garlic and ginger, cooking for a further minute.
  5. Set aside.
  6. Chop the chicken into chunky 3cm pieces, add more oil to the pan and fry for 5 mins. Add your favorite herbs and curry paste; add some salt.
  7. Add chopped into slices champignons. Fry for 5 more mins.
  8. Add half of cup of water and bring to the boil.
  9. Add the mix of carrots, onions, garlic and ginger.
  10. Lower to a simmer and cook on a gentle heat covered for 10 mins or until rich.
  11. Stir though the coconut sour cream or coconut creamer and coriander.
  12. Serve with warm broccoli and fried portobello or eggplant.

Author: WildAJA

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