Creamed curried chicken and mushrooms

Elaine Douglas


I made this dish to use just what was in my fridge today. The result was a smooth, tasty chicken dinner. I have found that it can be difficult to cook skinless, boneless chicken breasts and keep them from tasting dry. This simple sauce and the quick cooking resulted in a lovely dish that I will prepare again.
While I have often said that I do not like curried dishes, the seasoning here was very mild and added a nice taste to the bland chicken.
You could substitute cream for the evaporated milk, but the evaporated milk is lower fat and still tastes rich.

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4 to 6 - depending on appetites


10 Min


20 Min


Stove Top


1 large
or 2 small chicken breasts cut into bite-size pieces
1/2 large
onion, chopped
1 c
evaporated milk or half and half cream
2 - 3 c
sliced mushrooms
1 Tbsp
all purpose flour
1 tsp
curry powder or to taste
1 tsp
salt or to taste
1 Tbsp
olive oil
1 Tbsp
1/2 c
unsalted cashews (optional)

Directions Step-By-Step

Melt oil and butter in a large pre-heated skillet and add the chopped onions. Cook a couple of minutes being careful not to burn them.
Add the chopped chicken and brown slightly. Chicken will not be cooked through at this point. Remove chicken and onions from pan.
Add a bit more butter or oil to pan if necessary. Add flour to pan and stir to make a paste. Add evaporated milk and stir to make a smooth sauce.
Add sliced mushrooms, and cook for a couple of minutes. Then add the chicken and onions back into the pan. Stir in the curry seasoning and the salt. If using cashews add them now.
Cover the pan and simmer for 10 minutes to finish cooking.
Taste the sauce for seasoning. If sauce is too thick you can add a bit of water to loosen it.
Serve over rice or egg noodles. Garnish with chopped parsley or chives. Serve with green vegetables and salad.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Canadian
Other Tag: Quick & Easy