CHICK OF THE WOODS MUSHROOM RECIPES

Steps:

• Heat 1 tbsp–2 tbsp of ghee over a medium heat in a large ovenproof casserole pan or large frying pan. 
• Add the onions and fry for 5 minutes. Stir regularly 
• Add the chicken pieces to the onions and cover with 1 tsp of turmeric, then brown on all sides in the casserole pan. Stir over a medium heat. 
• Add garlic and ginger or the garlic ginger paste, stir and fry for 1 minute.
• Add the chopped tomatoes, stir and cook for 1 minute
• Pour in the curry base sauce, lentils and 250ml (1 cup) of chicken stock into the pan and bring the contents to a low simmering heat. 
• Cook for 30 minutes, but check in every 10 minutes or so and give it a stir, to make sure there’s enough liquid in the pot (you don’t want the lentils sticking to the bottom of the pan. If not, top up with a bit of water or some chicken stock. 
• After the chicken pieces and lentils are cooked, add 1 tsp of curry powder, 1 tsp of garam masala, 1 tsp of chilli powder (optional), ground coriander, pineapple juice (or lemon juice) and pineapple and give it a stir. 
• Simmer for another 5–10 minutes on a low to medium heat.
• Serve with your favourite Indian side dishes. It freezes well too. Enjoy!

Steps:

• Lightly season the chicken with salt.
• In a small bowl, combine chicken broth and soy sauce.
• In a second small bowl combine the cornstarch and water and mix well to combine.
• Heat a large non-stick wok over medium-high heat, when hot add 1 teaspoon of the oil, then add the asparagus and cook until tender-crisp, about 3 to 4 minutes.
• Add the garlic and ginger and cook until golden, about 1 minute. Set aside.
• Increase the heat to high, then add 1 teaspoon of oil and half of the chicken and cook until browned and cooked through, about 4 minutes on each side.
• Remove and set aside and repeat with the remaining oil and chicken. Set aside.
• Add the soy sauce mixture; bring to a boil and cook about 1-1/2 minutes.
• Add lemon juice and cornstarch mixture and stir well, when it simmers return the chicken and asparagus to the wok and mix well, remove from heat and serve.