Friday, June 27, 2008

Chicken & mushrooms

After a long time, I set about cooking again (when I say cooking, I mean a proper full fledged dish and not an omelet or Maggie 2 minute noodles). Chicken and mushrooms, the delight of every cook. You ought to never go wrong with these, and I didn't. I don't know what I call this dish, but I think I can safely call it chicken in mushroom sauce.

Mushroom sauce:

1 packet mushrooms
1 large onion
1 tomato
1 celery stem (optional)
Parsley or mint (for fragrance)
1 tbsp butter
2-3 tbsp flour
Milk & water
Salt & pepper to season

Wash a packet full of mushrooms thoroughly and chop them into two or three pieces each. Chop the onion and tomato into 8 pieces. Chop the parsley (needn't be fine) and the celery. Add the butter into a deep container and heat till butter melts. Add all the ingredients and add the mushroom in the end. Sweat them in the heat for a while until the onions and mushrooms are soft. Add some milk (about 300 ml) and continue stirring. After a few minutes, add the flour and continue to stir until the flour completely mixes with the mixture. Add some water (100 ml, depending on how thick you want the sauce, usually milk : water = 3 : 1) . Continue to stir and cook until a nice creamy texture appears. Remove from the heat and allow the mixture to cool. Once cooled, pour this into a mixie/blender and blend until the mixture has a nice consistency, and there are no solid bits of the mushroom or any other solid ingredient. You could also add a little cream into the mixture before blending it.


4 chicken breasts (boneless)
1 cup curd
1 bunch coriander leaves
1 bunch parsley/mint
1 garlic flake
1-2 green chillies
salt & pepper to season

Chop and mix the coriander, garlic, green chillies and parsley/mint. Season with salt. Add into a grinder/blender and make a fine paste of the mixture. Cut the chicken into cubes and add a little salt. Mix the paste made from the leaves with the chicken, and then add the curd and mix the chicken thoroughly. Allow to marinate for about 2.5-3 hours.

After 3 hours, add the chicken into a deep pan and start to cook. Once the chicken has cooked (after about 6 to 8 minutes, add the mushroom sauce and turn the heat to high for a few minutes. Toss in a hand full of cashew nuts after a couple of minutes, along with a few more chopped and cooked mushrooms (optional). Season with salt if required. Serve it with whatever you like to eat dishes with gravy (usually breads).

This is the mushroom sauce with chicken in it

A vegetarian version has the chicken replaced with cottage cheese and chopped mushrooms in it (pic below). If making the vegetarian version, make sure the mushrooms and cottage cheese cubes being added are already sautéed and cooked previously before adding it to the sauce.

Optionally, instead of adding the chicken into the deep pan and mixing the chicken with the mushroom sauce, you can coat the chicken in the mushroom sauce after mixing it in the curd and coriander paste and after marinating it for 3 hours, you can skewer it on a barbecue and use the mushroom sauce as a dip for the skewered chicken. Bon appetit.

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