Chicken and Mushroom Mollie
250g chicken breast, cut into chunks
1 teaspoon turmeric powder
1 lime, juiced
For the sauce:
A little vegetable oil, for frying
2 green chillies, seeded
1 inch piece ginger, peeled and thinly sliced
5 or 6 cloves garlic, peeled and crushed (do not chop, crushing gives the curry better flavor)
1/2 medium white onion, thinly sliced
2 to 3 Indian bay leaves
1/2 teaspoon turmeric powder
200 ml coconut milk
10 large white mushrooms, quartered
8 cherry tomatoes
Place the chicken in a bowl. Add turmeric powder and a large pinch of salt. Add lime juice and mix. Cover and refrigerate for 1 to 2 hours.
Heat the oil in a deep saucepan.
Add the chillies, ginger, garlic, onion, and bay leaves to the oil. The bay leaves must be added in at the beginning, so the flavors can infuse with the other ingredients.
Stir lightly until onions are transparent.
Add 1/2 teaspoon of turmeric powder, and stir.
Add enough liquid coconut milk to cover the ingredients in the pan. Do not add the thick coconut milk yet, as it will curdle.
Add the chicken and a pinch of salt. Bring to the boil, reduce heat, and simmer for 20 minutes.
Add the mushroom, tomatoes and thick coconut milk. Season to taste.
Simmer gently for additional 10 minutes until cooked.
Serve with boiled or steamed white rice.