✨Masala Curry w/ Oyster Mushrooms

✨Masala Curry w/ Oyster Mushrooms 🍄‍🟫

Ingredients:

• 500g Oyster Mushrooms (cooked & marinated)

• 24oz of Small Potato’s (cut into bite size pieces)

• 2-3 cups Fresh Zucchini (cut into bite size pieces)

• 1bag frozen peas and carrots or 2-3 cups peas and chopped carrots

• Optional: 2-3 chicken breasts  (cut into bite size pieces)

Sauce ingredients:

• Onion Paste: (100g onion, 1/2tsp minced or fresh grated Ginger, 1 heaping tsp or 4-5 cloves of Garlic. Mix in blender w1/4 cup water.)

• Tomato Paste: (1/2cup or 70grams or 2small tomatoes or 1/3cup tomato purée, plus 1small can green chilies HOT; Mix in blender w1/4 cup water.)

• 3 Tbs Olive Oil

• 3 tsp Curry Powder

• 1/2 tsp Spicy Curry Powder

• Dash of Chili Powder

• 1/2 tsp Garam Masala

• 1small Indian Bay Leaf

• 3 cups or 800ml Veggie stock or chicken stock (& more as needed)

• 2Tbs Parsley (finely chopped)

• 4Tbs plain Greek Yogurt

• 2-3Tbs Sour cream (optional)

• Dash of Heavy Cream (optional)

• More parsley for topping or green onion

• Salt & Pepper to taste.

Directions for Curry Sauce:

1. Add 3Tbs Olive Oil to big pot or Dutch Oven, turn heat to Medium.

2. After oil is warm, Add in Onion Paste & Tomato Paste. Cook for 2mins.

3. Add in veggies & stock. (zucchini, carrots, peas, potato’s, & veggie or chicken stock.

4. Mix in Spices: (3 tsp Curry Powder, 1/2 tsp Spicy Curry Powder, 1/2 tsp Garam Masala, Dash of Chili Powder, 1 Small Indian Bay leaf, & 2 Tbs Fresh chopped Parsley.)

5. Let sauce cook, settle into itself and reduce for about 25 mins. Or until desired thickness and the potato’s are done. Tip: only leave the bay leaf in for 5 mins then fish it out.

   While Sauce is cooking & settling into itself, Sauté the Oyster Mushrooms (recipe in different blog post) and cook Marinated Chicken.

6. After veggies are done. Turn off heat. Add in 2-3Tbs sour cream, 4Tbs plain Greek yogurt & Dash of Heavy Cream, cooked mushrooms, and cooked chicken! Or leave the chicken out of the sauce and just put it on top or on the side!

7. Note: If Vegan, Chicken, sour cream, heavy cream are all optional.

8. Top with parsley or green onion and serve HOT with rice. (Use round measuring cup to get a “ball” of rice.)

9. Store separate from rice in fridge.

Chicken Marinade:

• 3/4 cup plain Greek yogurt

• 1 1/2 Tbs Lemon Juice

• 3Tbs fresh grated Ginger (or minced ginger or ginger paste)

• 2tsp Garam Masala

• 1tsp ground Cumin

• 1tsp ground Coriander

• 1/2tsp Turmeric

Note: Instead of cumin, coriander, and turmeric; you can just use

2 1/2tsp Curry Powder (which usually includes all three).

• 1 to 1 1/2 tsp smoked paprika or Kashmiri Chili

• 1 1/2 tsp Salt (kosher)

Chicken Cooking instructions:

1. Add 1Tbs Olive or Avocado oil &   1 1/2Tbs Butter or Ghee to pan or cast iron med-high.

2. Somewhat get off the excess marinade and leave in bowl for mushrooms as you add chicken to the pan. Sear chicken 2-3 mins on each side. Cook in batches, set aside.

3. Add into Curry Sauce at the end!

4. Use what’s left of marinade on sautéed mushrooms!

5. Let mushrooms recook with the marinade, in the same pan you cooked the chicken in, for 1-2 mins, till marinade has soaked in and cooked a bit and mushrooms are again somewhat crispy!

6. Add mushrooms into Curry!

Note: You can cook the chicken the day before then add into veggies & sauce! Also cook mushrooms while you cook chicken. Then cook mushrooms again with the marinade, before adding into veggies & sauce!

Main picture is not mine yet. I will upload my picture this evening!