Creamed curried chicken and mushrooms
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.
1 largeor 2 small chicken breasts cut into bite-size pieces
1/2 largeonion, chopped
1 cevaporated milk or half and half cream
2 - 3 csliced mushrooms
1 Tbspall purpose flour
1 tspcurry powder or to taste
1 tspsalt or to taste
1 Tbspolive oil
1/2 cunsalted cashews (optional)
How to Make Creamed curried chicken and mushrooms
- 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 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.