Allergy free Kashmiri chicken and mushroom curry recipe

Ingredients

• 2 tbsps olive oil
• 1 tsp coriander seeds
• 1 onion, finely chopped
• 1 breast chicken, sliced or diced fine
• 2 tsps ground coriander
• 1 tsp ground cumin
• 1 tsp cracked black pepper
• ½ tsp ground cardamom
• ½ tsp garam masala
• ½ tsp ground turmeric
• 1 green chilli, deseeded, finely chopped or ½ tsp chilli powder (optional)
• 2 garlic cloves, crushed
• 3cm piece ginger, peeled, grated
• 800g chopped tomatoes
• 500g button mushrooms, thickly sliced
• 1 tsp salt

Method

• Heat the oil in a large saucepan over medium heat.
• Add the coriander seeds and cook until sizzling.
• Add the onion, chicken, ground coriander, cumin, peppercorns, cardamom, garam masala, turmeric, chilli, garlic and ginger.
• Cook, stirring, for 2-3 minutes or until the onion is soft and the spices are aromatic.
• Add the tomatoes, mushrooms and salt.
• Stir until well combined.
• Add a quarter cup water if necessary.
• Bring to the boil.
• Reduce the heat to low and cook, uncovered, for 30 minutes.