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(c)2005-11 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.


Kosher Celiac Passover Cookbook

Cooked Chicken & Mushroom Curry

Serves 4


This is a gentle curry and very fragrant.  You can use coconut milk instead of chicken soup if you wish and if you like it hot, add a diced green chilli when you add the ginger.  This reheats well - better served the next day and also freezes well.  If you want to use fresh chicken see ** and omit the cooked chicken
Also works well with leftover turkey!

1 medium onion
1 red pepper
1 tin tomato
250g (8oz) fresh mushrooms
100g (4oz) frozen peas
½ cooked boiling chicken after you have used it for soup
½ cup of the soup (or use water)
Little oil for frying off the following
2 cm (1 inch) piece fresh ginger
10 cardamom pods
5 cm (2 inch) piece cinnamon bark or
½ tsp powder
4 cloves
2 tsp cumin seeds
2 tsp coriander seeds
1 tsp turmeric
Seasoning
Fresh coriander (optional)

Roughly chop the onion, ginger and pepper, slice the mushrooms and take the chicken off the bone and pull into finger size pieces or
** chop the fresh chicken

Heat the oil in a large frying pan and add the onion - fry for 3 minutes until translucent.  **Add the fresh chicken and cook stirring frequently for 5 minutes

Add the ginger and the spices and fry for another minute to release the essential oils.  

Turn the heat down and add the mushrooms coat in the spicy mixture.  Next, stir in the cooked chicken, tomato, pepper and the soup.  Continue to cook until the mushrooms are done.  Add the peas and adjust the seasoning.  You may wish to add some fresh coriander at this stage.  Cook for another 5 minutes to heat peas thoroughly and serve with rice.