Mushroom curry dish
- 500 g brown mushrooms (medium head)
- 1 larger chicken breast fillet (cubed)
- 3 medium carrots
- 300 g of green peas
- 1.5 tablespoons curry powder
- oil, salt and pepper
- for garnish: brown rice
Fry the diced chicken breast in a little oil. Sprinkle with curry powder to taste, salt, pepper and turn over.
Add the carrot slices, the quartered mushrooms and the peas. Simmer together for another 10 minutes.
It can also be eaten as a single dish, but with excellent brown rice or other garnishes to taste, e.g. couscous, bulgur, millet.