Creamy Chicken Curry

This is an easy creamy curry dish that can be made in advance and like most curry dishes tastes better after it is reheated. For a stronger flavour use more ginger, some chili flakes and cayenne pepper.

Ingredients serve 6

2 tbls olive oil

1 tsp 1 onion (200 g)

2 tbsp mild curry powder

1000 g chicken thigh or breast diced

150 g mushrooms sliced

1 tsp grated ginger

1 tsp salt (10g)

600 ml cream

Method

Place oil in a large saucepan on medium heat and cook the sliced onion until soft. Mix in the curry powder and seal the chicken. Add the mushrooms, ginger, salt and cream. Bring to the boil while stirring and let it simmer under a lid for approx. 50 minutes.

Serve on a bed of boiled rice and garnish with chopped coriander leaves.

Note: Can be cooked in a slow cooker on low for 8 hours or on high for 4 hours.