Mushroom Bhaji

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Basic Chicken Curry

We had ½ a cooked Chicken left. So Chicken Curry it was! Sue served ours with home-made Green Tomato and Apple Chutney and Coriander & Garlic Flatbreads (Recipes attached)

Ingredients:-

½ a cooked Chicken

1 Onion finely chopped

4 or 5 Mushrooms, chopped

3 cloves of Garlic

1 Teaspoon of ground Ginger

1 Teaspoon of Garam Masala

2 Teaspoons of Chilli powder

1 Teaspoon of Paprika

1 Jam of shop bought Curry Sauce (We used Jalfrezi)

1 Tin of chopped Tomatoes

¼ tube of Tomato Purée

Salt and Pepper

Vegetable Oil for frying

Method:-

(1) Fry the chopped Onion and Mushroom until softened.

(2) Add the Ginger, Garam Masala, Paprika, Salt and Pepper and stir well. Fry gently for a couple of minutes.

(3) Add the Garlic, Curry Sauce, chopped Tomatoes, Tomato Purée and simmer to reduce for 20 minutes.

(4) Chop the Chicken meat into rough cubes and add. Simmer until the Chicken is thoroughly heated. Do not cook for too long at this stage as the Chicken will bread down into shreds.

Serve of a bed of rice and Poppadoms

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Details: Written by Tony Carson; Category: Recipes; Created: 14 July 2019

Mushroom Bhaji recipe

The Gram flour based Bhaji batter is a bit of a favourite here. We’re tried all sorts of odd combinations but Mushroom Bhajis had until now slipped under the radar. Omission corrected…

Ingredients:-

6 Mushrooms sliced
Home made Garlic Butter
100g Gram flour
½ tsp baking powder
½ tsp Chilli powder
1 tsp ground Cloves
Chopped Chillies
½ tsp Turmeric
Salt
Oil to fry

Method:-

(1) Melt the Garlic Butter (Margarine in our case) and stir with the sliced Mushrooms to coat.
(2) Mix the remaining ingredients with water to make a fairly stiff batter.
(3) mix the Mushrooms into the batter and make sure they are all evenly coated.
(4) Spoon into hot oil in batches and fry until golden brown.

They make a tasty side or are also good cold as a snack.

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