elaine's creamed curried chicken and mushrooms

Name: Elaine's Creamed curried chicken and mushrooms
Prep time: 10 min
Cook time: 20 min
Yield: 4
Cuisine: Canadian
Ingredients: 1 large or 2 small chicken breasts cut into bite-size pieces; 1/2 large onion, chopped; 1 cup(s) evaporated milk or half and half cream; 2 - 3 cup(s) sliced mushrooms; 1 tablespoon(s) all purpose flour; 1 teaspoon(s) curry powder or to taste; 1 teaspoon(s) salt or to taste; 1 tablespoon(s) olive oil; 1 tablespoon(s) butter; 1/2 cup(s) unsalted toasted cashews or almonds (optional); 2 tablespoon(s) chopped parsley, chives or green part of scallions (to garnish); water, if needed, to loosen sauce

(1 RATING)

27 Pinches 3 Photos

Elaine Douglas

Vancouver, BC

Updated on Oct 26, 2014

I created this dish to use just what was in my fridge that day. The result was a smooth, tasty chicken dinner. The simple sauce and the quick cooking resulted in a lovely, moist dish that I prepare whenever I have leftover chicken. While I have often said that I do not like curried dishes, the seasoning here is very mild and added a nice flavour to the chicken. You could substitute cream for the evaporated milk, but the evaporated milk is lower fat and still tastes rich. If you reheat this dish later, you may wish to add some water or stock to loosen the sauce.

Rate

prep time 10 Min

cook time 20 Min

method Stove Top

yield 4 to 6 - depending on appetites

Ingredients

1 large or 2 small chicken breasts cut into bite-size pieces
1/2 large onion, chopped
1 cup evaporated milk or half and half cream
2 - 3 cups sliced mushrooms
1 tablespoon all purpose flour
1 teaspoon curry powder or to taste
1 teaspoon salt or to taste
1 tablespoon olive oil
1 tablespoon butter
1/2 cup unsalted toasted cashews or almonds (optional)
2 tablespoons chopped parsley, chives or green part of scallions (to garnish)
water, if needed, to loosen sauce

How To Make elaine's creamed curried chicken and mushrooms

Step 1

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.

Step 2

Add the chopped chicken and brown slightly. Chicken will not be cooked through at this point. Remove chicken and onions from pan.
Step 3

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.
Step 4

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.
Step 5

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.
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