2 Tablespoons Vegetable Oil

1 Onion, Finely Chopped

3 Cloves Of Garlic, Minced

1 Tablespoon Grated Ginger

1 Teaspoon Ground Cumin

Salt To Taste

1 Teaspoon Ground Corriander

1 Teaspoon Garam Masala

1/2 Teaspoon Chili Powder (Adjust According To Your Spice Preference)

Fresh Cilantro, Chopped (For Garnish)

Step: 1

Heat The Vegetable Oil In A Large Skillet Or A Pot Over Medium Heat. Add The Chopped Onion And Cook Until It Becomes Translucent, About 5 Minutes. Stir Occasionally To Prevent Burning.

Step: 2

Add The Minced Garlic And Grated Ginger To The Skillet And Sauté For Another Minute Until Fragrant.

Step: 3

In A Small Bowl, Combine The Ground Cumin, Coriander, Turmeric Powder, Garam Masala, And Chili Powder. Mix Well To Make A Spice Blend.

Step: 4

Add The Spice Blend To The Skillet And Stir It Into The Onion, Garlic, And Ginger Mixture. Cook For 1-2 Minutes To Toast The Spices And Release Their Flavors.

Step: 5

Add The Chicken Pieces To The Skillet And Cook Until They Are Browned On All Sides, About 5 Minutes.

Step: 6

Add The Sliced Mushrooms To The Skillet And Cook For An Additional 2-3 Minutes Until They Start To Soften.

Step: 7

Pour In The Coconut Milk, Chicken Broth, And Tomato Paste. Stir Well To Combine All The Ingredients. Season With Salt And Black Peppercorns To Taste.

Step: 8

Bring The Mixture To A Simmer And Let It Cook For About 15-20 Minutes, Or Until The Chicken Is Cooked Through And The Flavors Have Melded Together.

Step: 9

Once The Curry Is Ready, Remove It From Heat And Garnish With Freshly Chopped Cilantro.

 Step: 10

Serve The Creamy Chicken Mushroom Curry Over Cooked Rice Or With Naan Bread For A Delicious Meal.