Ingredients
- 500g large white mushrooms (cut in quarters)
- 1 tbsp raisins
- 1 tbsp apricot jam/preserve
- 1 tbsp sliced almonds.
- 1 Jar Tully'z All-natural Butter chicken curry sauce A dollop of Sour Cream.
- Coriander for garnish 2 tbsp oilve oil
- Heat olive oil in a deep non-stick frying pan and cook the mushrooms on high heat for 5 minutes or until golden.
- Mix in the whole jar of Tully’s All-Natural Butter chicken Curry Sauce along with the remaining ingredients.
- Cover and cook for 5 minutes on medium heat.
- Mix in the fresh coriander and top it with a dollop of sour cream. Serve hot with naan, rice, or roti, and Boom-Shaka-Laka...Dinner done!