Yup’s Chicken and Mushroom Curry (Medium Hot) (using a curry paste)

(alias Country Cabin)

Serves 4 Cooking time around 1 hour

Ingredients	Procedure
2-3 tbsp vegetable oil	Heat oil
2 chopped onions	Add to above. Stir-fry for around 10 minutes until quite brown. (The browner the onions, the sweeter the curry.)
2 chopped cloves of garlic	Add to above
1 tsp salt	Stir into above. Also prevents onions from sticking to pan
3 heaped teaspoons of curry paste med strength*	Stir into above
1 cup of water	Add to above. Bring to the boil and cook until all the water has gone.
1lb 12oz (800g) fresh chicken breasts cut into 1” cubes. A dozen or so sliced mushrooms	Add to above and stir in
1 tin coconut milk	Add to above, and cook on a low heat for about 25 minutes until the chicken is cooked
1 tbsp brown sugar	Add to above
Juice from ½ a lemon	Add to above. Stir and cook for a further 5 mins.

Optional extras that could be added a few minutes before serving:

A handful of freshly chopped coriander

A handful of baby spinach

A handful of dry roasted cashew nuts or sliced almonds

Serve with a garnish of coriander

NOTE

• * For a hot curry, use a madras or vindaloo paste. If you want it even hotter, add 3-4 thin whole chillies, prodded with a fork.
• (I used madras paste, 2 green chillies and 5 dry red chillies resulting in a perfect hot, but not too hot curry which all the family could eat!)
• If you increase the amount of chicken, remember to pro-rata all other ingredients