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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★★★★★ 1 vote
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)


1Melt 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.

Step 2 Direction Photo

2Add the chopped chicken and brown slightly. Chicken will not be cooked through at this point. Remove chicken and onions from pan.

3Add 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.

4Add 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.

Step 5 Direction Photo

5Cover 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