Recipe #14: Roasted Mushroom and Chicken Curry

I made this recipe before and when I found it in my book, I remembered why I kept it and had this urge to make it again. I'm not sure if I used the exact mushrooms specified, but my grocery store sells a package with an assortment of fancy mushrooms that all got tossed in the pot - should have taken a picture of one set as they were still all stuck together like they had grown from one source and plucked as one mushroom! Surprisingly the chicken thighs stay moist when roasted with the mushrooms and both retain their firmness. This is another curry where I just love the vegetables (and fruit!) thrown in and the unexpected flavour combination. So much more than mushrooms and chicken!

This photo was taken with the sun coming in the window and the slight spring chill in the air almost makes the steam visible. I was going to retake it in different lighting, but I think it still allows you to see the colours and heartiness of this curry. The main sauce is a pale red cream from the coconut milk and red curry paste.

Ingredients

1 lb mixed fresh mushrooms halved (crimini, white, stemmed shiitake)
1 lb boneless, skinless chicken thighs, quartered
2 cloves garlic, minced
2 tbsp canola oil
1/2 tsp each salt and pepper

Sauce
1 tbsp canola oil
1/2 cup each chopped onion and celery
1/2 dried cranberries
3-4tsp Thai red or green curry paste
1/2 tsp each salt and pepper
1 cup reduced salt chicken broth
1 cup lite coconut milk
1 medium red pepper, seeded and chopped
1 Granny Smith apple, unpeeled, chopped
2 tbsp chopped cilantro
1 cup basmati rice

Instructions

1) In large bowl, mix mushrooms, chicken, garlic, oil, salt and pepper. Place in single layer in large greaased baking pan. Bake at 400F for 20 minutes.
2) Meanwhile, prepare sauce. In a 12 inch nonstick skillet, heat oil over medium heat. Cook and stir onions, celery and cranberries 3-4 minutes. Add curry pste, salt and papper; continue cooking for 1 minute, stirring constantly.
3) Add chicken broth and coconut milk; bring to a boil. Cover and simmer 10 minutes.
4) Add roasted mushrooms, chicken and juices to skillet; return to a boil.
5) Add red pepper, apple and cilantro. Simmer, uncovered, 5 minutes, stirring often.
6) Serve curry over cooked rice. Garnish with additional chopped cilantro.

Enjoy!

Sincerely,
Sincerely xoxo