Mushroom, Egg & Chicken Curry

3 Heaped Dessert Spoons of NUJU Creamy Cauli Sauce 
3 Chicken Thighs 
2 Eggs 
1 Onion, thinly sliced 
2 Garlic Cloves, finely chopped 

1/2 Tbsp Soy Sauce
2 Tsp Cumin Seeds 

1 Tsp Mustard Seeds 

1 Tsp Chilli flakes 
1 Tsp Garam Masala 
1 Handful of New Potatoes, cut into quarters
80-100g Button Mushrooms, sliced 
1/2 Lemon, juiced 

Toasted Sesame Oil

Cook Time: 0040
Serves: 02

  1. Prep the vegetables first. Thinly slice the onion and garlic. Wash and slice the mushrooms and potatoes. 
  2. Add the potatoes to a pan of salted boiling water and cook for 5-7 minutes or until just tender, then drain. 
  3. In a large frying pan add 1/2 tbsp of toasted sesame oil. Once hot add the chicken skin side down and leave to brown for about 5-7 minutes. Once golden brown turn over and cook a further 3-4 minutes, then remove the chicken and set aside. Add the onions and a pinch of salt, lower the heat and cook until soft, about 5-8 minutes. Add the soy sauce and fry for 2 minutes, then add the spices and fry until fragrant, about 3-4 minutes. 
  4. Then add the mushrooms and fry for 3-4 minutes, then add the potatoes and the Creamy Cauli sauce with 1 jar full of water and stir to combine. 
  5. Add the chicken back to the pan and make sure the chicken is submerged in the liquid to cook. Cook on a simmer for 10-12 minutes or until the chicken is cooked. 
  6. Meanwhile soft boil the eggs. In a pan of boiling water gently lower the eggs into the water and boil for 6 minutes. Drain and run under cold water to prevent further cooking. 
  7. Once cool, peel the eggs. Stir through the lemon juice into the curry, and then serve the curry with the eggs and a side of rice and a fresh salad of cucumber and coriander with lemon.