Real Recipes From Real Home Cooks ®

elaine's creamed curried chicken and mushrooms

(1 rating)
Recipe by
Elaine Douglas
Vancouver, BC

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 was very mild and added a nice flavour to the bland 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.

(1 rating)
yield 4 to 6 - depending on appetites
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For elaine's creamed curried chicken and mushrooms

  • 1 lg
    or 2 small chicken breasts cut into bite-size pieces
  • 1/2 lg
    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 toasted cashews or almonds (optional)
  • 2 Tbsp
    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

  • 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.
  • Sliced mushrooms and chicken cubes
    Add the chopped chicken and brown slightly. Chicken will not be cooked through at this point. Remove chicken and onions from pan.
  • 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.
  • 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.
  • Added some small peas, garnished with toasted almond slices and served over brown rice.
    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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