Oven Baked Pulled Shiitake Mushroom 'Aloo Gosht' & A Chicken Breast

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with tin foil

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then boil a kettle

Heat a large, hob-safe oven-proof casserole dish with a generous drizzle of vegetable oil over a medium-high heat

Once hot, add your pulled shiitake mushrooms and cook for 2-3 min or until starting to brown

Peel and roughly chop your red onion[s]

Roughly chop your tomato[es]

Chop your potato[es] (skins on) into bite-sized pieces

Slice your red chilli[es] finely

Reduce the heat to medium and add the chopped onion and chopped tomato to the dish with the chopped potato and half the sliced chilli (can't handle the heat? Go easy!)

Add your curry powder with your garam masala and 1 tsp [1 1/2 tsp] [2 tsp] flour and give everything a good mix up

Add 400ml [550ml] [700ml] boiled water with your tomato paste, ginger & garlic paste and your vegetable stock mix

Bring to the boil over a high heat and season with a generous pinch of salt and pepper

Once boiling, put the dish in the oven, uncovered, for 30 min or until the sauce has thickened – this is your pulled shiitake mushroom aloo gosht

Reboil the kettle

Add your basmati rice to an oven-proof dish with a pinch of salt and 300ml [390ml] [600ml] boiled water

Cover tightly with tin foil and put the dish in the oven for 25-30 min or until all the water has absorbed and the rice is cooked

Use this time to clear up, set the table, have a cup of tea or simply chill!