Are you a fan of spicy curries and often use a convenient jar or pack? Forget that - we have a delicious recipe for a fresh Indian curry that is simplicity itself. The habanero chili adds a kick of spice. How spicy is up to you.
Halve habanero chilli lengthwise, remove the seeds and finely slice the flesh.
Squeeze the lime. Grate the ginger, turmeric and garlic on a fine grater and mix with the habanero chilli, lime juice, yogurt, sugar and garam masala. Slice the chicken into 3 cm chunks. Add to the yoghurt mixture and marinate for at least 20 minutes.
Cook the rice according to the instructions on the package.
Slice the shiitake, slice the spring onion into rings and the onions into half rings. Heat 1 tablespoon of peanut oil in a wok (or frying pan) and fry the onion for about 5 minutes until it softens. Remove the onion from the wok. Add the chicken and fry until it is brown on all sides in about 3 minutes. Add the onion and the rest of the marinade, stir and simmer on a low heat for 10 minutes. Add 1-2 tablespoons of water if the sauce becomes too thick.
Heat the rest of the peanut oil in a frying pan and fry the shiitake and spring onion for about 3 minutes until cooked. Sprinkle over the curry. Serve the curry with the rice.
