Chicken and Mushroom Curry

INGREDIENTS

• 2 tbsp olive oil
• 500g chicken breast schnitzel 
• 1 cup diced onion
• 2 garlic cloves, minced
• 2 tsp grated ginger root
• 1 cup sliced white mushrooms
• 150g sweet berry tomatoes (quartered) or cherry tomatoes (halved)
• 1 tbsp garam masala
• 1 tsp ground fennel seed
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1 jar (700 mL) passata
• 1 cup (250 mL) filtered water
• 1 tbsp Broth of Life Chicken Bone Broth Powder
• Handful of coriander leaves for garnish

METHOD

1. Heat the oil in a wok or large pot over medium-high heat. Cut each chicken schnitzel into approx 2cm strips and add to the hot oil, cooking 6 minutes until slightly browned. Transfer the chicken to a plate and set aside. 
2. In the wok add a splash more oil and pop in the onion, garlic and ginger and cook 2 to 3 minutes stirring regularly.  Add in the mushrooms, tomatoes, garam masala, ground fennel seed, cumin, coriander, turmeric, and cinnamon. Cook for a couple minutes, stirring frequently. 
3. Stir in the tomato passata, water and Broth of Life Chicken Bone Broth Powder. 
4. Return the chicken to the wok, along with the juices from the plate. Bring to a boil over high heat. Reduce heat to medium-low and simmer, covered, for 10-15 minutes, stirring occasionally and testing the chicken is tender.
5. Garnish with coriander leaves sprinkled on top.

Note: serves 3 to 4

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