Chicken and Mushroom Curry

This dish is one of our favourites. It's a very simple yet very tasty dish. Whenever I cooked this one, guaranteeed, there won't be any left over. I always like a glass of wine with this one, my favourite accompaniment for this dish is crimson cabernet. I love my wine sweet.

Ingredients

½ kilo of chicken thigh fillets, sliced
3 tbsp of cooking oil
3 cloves of garlic, minced
1 onion, finely chopped
1 tsp of minced ginger (I used the one from the jar)
2 medium carrots, sliced
½ red capsicum, sliced
1 tsp curry powder or to taste
Dash of thai seasoning (optional)
1-2 tsp of fish sauce or to taste
Chillies (optional)
Button Mushrooms, as much or as little as you like, sliced
1 can of coconut milk. If using coconut cream, use only ½ a can. If you like it creamy, use the whole can

Directions

1. Heat oil in a saucepan.
2. Add and brown the garlic. Add the onions and ginger.
3. Add the curry powder and thai seasoning, if using. Stir thoroughly.
4. Add the chicken pieces, stir then season with fish sauce. Cover and cook the chicken for about 2 or 3 minutes.
5. Add the carrots and capsicum. Stir and cook for another minute.
6. Add the mushroom and mix it thoroughly.
7. Add the coconut milk and the chillies. Add the chillies whole, if others don't like it spicy
8. Let it boil. As soon as the mushroom is tender, it’s ready.
9. Serve it with plain rice.