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Bhutanese Chicken and Mushroom Curry
A fragrant and flavorful curry featuring tender chicken and earthy mushrooms simmered in a rich, spiced sauce, often with hints of ginger, garlic, and chili. This dish is a comforting and aromatic representation of Bhutanese home cooking.
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- 500 g Chicken thighs(boneless, skinless, cut into bite-sized pieces)
- 200 g Mixed mushrooms(sliced (e.g., shiitake, oyster))
- 1 medium Onion(finely chopped)
- 3 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 2-3 pieces Green chilies(slit (adjust to taste))
- 2 tbsp Vegetable oil
- 1 tsp Turmeric powder
- 1 tsp Coriander powder
- 1/2 tsp Cumin powder
- 1.5 cups Water or chicken broth
- to taste Salt
- for garnish Cilantro
ðšâð³ äœãæ¹
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened. Add minced garlic and grated ginger, cooking for another minute until fragrant.
- 2
Add the chicken pieces and cook until lightly browned on all sides. Stir in the sliced mushrooms and green chilies.
- 3
Add turmeric powder, coriander powder, cumin powder, and salt. Stir well to coat the chicken and mushrooms with the spices.
- 4
Pour in the water or chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until the chicken is cooked through and tender.
- 5
Adjust seasoning if necessary. Garnish with fresh cilantro.
- 6
Serve hot with Bhutanese red rice or plain rice.
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- âFor a richer curry, you can add a tablespoon of butter or a splash of coconut milk towards the end of cooking.
- âAdjust the amount of green chilies based on your spice preference.
- âEnsure the mushrooms are cooked until tender and have released their moisture.
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- Add other vegetables like diced tomatoes or bell peppers.
- For a vegetarian version, substitute chicken with firm tofu or paneer and use vegetable broth.