Chicken and Mushroom Curry with Wild Mushroom Couscous
Chicken and Mushroom Curry with Wild Mushroom Couscous A quick and delicious curry for two – great for a week-night meal or a weekend curry nigh in.
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Cooking tools:
- Pan
- Stove
- Chef's knife
- Cutting board
- Garlic press
- Grater
- Measuring spoon
- Measuring cup
- Wooden spoon
- Fork
- Saucepan
- Mixing bowl
- Serving bowl
- Plate
- Kitchen timer
Ingredients
- 2 tbsp vegetable or groundnut oil
- 1 onion, peeled and finely diced
- 2 cloves of garlic, peeled and minced
- 1 cm piece of ginger, finely chopped or grated
- 1 whole fat green chilli, pierced
- 1 tbsp garam masala
- 1 tsp ground cumin
- pinch chilli powder
- ½ tsp ground turmeric
- ½ tsp salt
- 2 chicken breasts, skinless, diced into 1.5cm chunks
- 150g mushrooms, cut into thick slices
- 1 ½ tbsp tomato puree
- 200ml water
- 1 chicken stock cube
- 1 tsp honey
- 1 packet Ainsley Harriott Mushroom Couscous
- fresh coriander, chopped, to serve
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