From Scratch Chicken and Mushroom Curry

The proof, they say, is in the curry.


Free The Animal linked a very interesting series of videos by The Spartan Gourmet.

So far so good.  This yellow curry was even Thai approved by my friend Alisa.  Thanks for stopping by!

The dish features Guac-Cauli-rice and is pretty satisfying and hearty.

I started by making my own curry paste out of garlic, onions, turmeric, coriander, ginger, cumin, nutmeg, honey, thyme, cinnamon, mint, paprika, lemon zest, saffron, water, olive oil.

You know, the normal stuff.

 Plus, I bumped my head on the fridge and it made a bo-bo.

I suggest skipping this step if you are following along.


I added in some cubed chicken thighs (budget) and mushrooms and simmered.

I also added a bit of chicken broth, but in hindsight, I would have been happy with a thicker curry, so I think the stock was kind of overkill.

The "rice" is just broc and cauliflower in a blender that's been steamed with a touch of salt.  A bit tastier than straight up cauliflower rice, and more colorful.

Anyway, the very cook video I got the recipe from from Free The Animal is below.  Enjoy, everyone.