This is a great recipe that can be modified to any ones spice levels. For a creamier sauce you can marinate the chicken with a good dollop of greek yoghurt and 1 tablespoon of Tomato and Apple Kasundi, marinate for a couple of hours and cook as below.
4 tbspn Mustard, Macadamia or Peanut Oil
4 tbspn Bakarindi Tomato and Apple Kasundi
6 Chicken Thigh Fillets (sliced)
2 Onions Sliced
1 tspn minced garlic
½ Capsicum either red or green
3 large Portabello Mushrooms (these are a firmer mushroom)
1 large tbspn Tomato Paste
Small tin Coconut Cream
½ Cup frozen peas or peas and corn mix
Young Spinach leaves
Pinch of chilli to your taste
Marinate sliced chicken with the Kasundi , marinate for a couple of hours.
Heat oil in wok or heavy frying pan add garlic and chicken, fry till the chicken is sealed add onion, capsicum and mushroom stir until nearly cooked add all other ingredient and continue cooking till chicken has been cooked through. Serve over rice or your favourite Asian noodles. Yum!