Mushrooms Recipe

Mushroom, Chicken & Sweet Potato Curry

April 20, 2016

Mushroom, Chicken & Sweet Potato Curry 0 5 0

Australian MushroomsBy Australian Mushrooms  , ,   , ,     ,

  • Cook 50 mins
  • 50 mins

    50 mins

  • Serve 6 Servings


2 tbs vegetable oil

500g chicken thigh fillets, trimmed, roughly chopped

1 brown onion, cut into thin wedges

400ml can coconut milk or cream

1/3 cup Rogan Josh curry paste

350g orange sweet potato, peeled, roughly chopped

1 cinnamon stick

800g can diced tomatoes

200g small button mushrooms, trimmed

200g Swiss brown button mushrooms, halved

75g baby spinach leaves

Steamed basmati rice, mango chutney and pappadums, to serve


1Heat 1 tbs oil in a large saucepan or wok over medium-high heat. Add chicken and cook, turning occasionally, for 4-5 minutes until light golden and sealed. Transfer to a plate.

2Add remaining oil and onion to pan. Cook, stirring often, for 3 minutes or until onion is soft. Spoon thick top layer from the coconut milk or cream into the pan. Stir in curry paste and cook, stirring for 2-3 minutes until oil separates.

3Add chicken, sweet potato, cinnamon stick, tomatoes and remaining coconut milk or cream to pan. Stir to combine. Reduce heat to medium-low, cover and simmer, stirring occasionally, for 15 minutes. Stir in mushrooms and simmer, stirring occasionally, for a further 15 minutes until sweet potato is tender.

4Stir in spinach and cook for 1 minute or until leaves just wilt. Serve curry with steamed basmati rice, mango chutney and pappadums.