19. CHICKEN with TOMATOES and MUSHROOMS (Serves 4) 

A new favourite.
 

Ingredients

500g	boneless chicken
4 (or 400g tin)	tomatoes
250g	mushrooms
1 large	onion
¼ teaspoon	cinnamon	cardamom	cloves
½ teaspoon	chilli powder
1 teaspoon	black mustard seeds	turmeric	dry chicken stock
2 teaspoons	green herb stock	ground cumin	ground coriander
	crushed garlic	crushed ginger	garam masala
¼ cup	light soy sauce	oil

Method

Dice the chicken into small pieces. Cube the tomatoes. If using tinned tomatoes - get peeled tomatoes - you can get lots of variety (with onions, green peppers, capers and olives etc). Coarsely slice the onion. Wash and slice the mushrooms. You can use tinned mushrooms which come in a variety of sauces (garlic, pepper, butter etc) - this will make thick curry sauce.

In a large pot heat the oil and the black mustard seeds. Keep covered and fry until the seeds pop (careful not to burn the seeds).

Add the onions and sauté until tender. Lower the heat and add all the spices except the garam masala. Fry for a few minutes. Mix in the soy sauce.

Add the chicken pieces and fry for about 10 minutes.

Add the tomatoes and mushrooms - mix and leave on low to medium heat for a few minutes. Cover with water and cook for about 15 minutes or until the chicken is cooked.

Lastly add the garam masala and fresh corrienda leaves, mix and leave for a few minutes before serving. Serve Chicken and Mushrooms Curry with roti or rice.