Menu
Karen's Creamy Chicken & Mushroom Curry
When I’m doing a Taste event, this delicious curry is always on the menu & goes down a treat. I find that people just can’t wait to cook it for themselves & I love to see the social media posts showing them making it at home within hours of tasting it. So easy, straightforward & tasty.
Serves: 4
Cook time: 35 minutes
Ingredients
- 3 chicken fillets
- 5 tablespoons marinade
- One large onion quartered
- Butter (or your chosen alternative)
- 200ml chicken stock
- 200ml single cream
- Pack of chestnut mushrooms quartered
- Handful baby spinach chopped
- McDougalls Thickening Granules
Method
Pre heat your oven to 220 degrees & place the chicken fillets into a small roasting dish approximately 15cm x 15cm (fillets need to be in a single layer without any large gaps around the edges). Add 3 tablespoons of the marinade on top of the chicken then using a fork, lift & coat all surfaces.
Cook uncovered for 25 minutes then remove from the oven & cut into bite sized pieces, leave to one side to rest.
Saute the onion in the butter (or your chosen alternative) then add the chicken stock & cream. Bring slowly to simmering point then add mushrooms, chicken & all remaining juices & mix well, now add the rest of the marinade. When at simmering point, add thickening granules to desired consistency (start with a little) then take off the heat & add the spinach.
Always check the chicken is thoroughly cooked – remove a large piece & cut right through. At this point taste & if you would like a spicier sauce, add more marinade & heat through.
Delicious with plain boiled rice & naan …enjoy!
NOTES
Try with a jacket potato too!
Method
Pre heat your oven to 220 degrees & place the chicken fillets into a small roasting dish approximately 15cm x 15cm (fillets need to be in a single layer without any large gaps around the edges). Add 3 tablespoons of the marinade on top of the chicken then using a fork, lift & coat all surfaces.
Cook uncovered for 25 minutes then remove from the oven & cut into bite sized pieces, leave to one side to rest.
Saute the onion in the butter (or your chosen alternative) then add the chicken stock & cream. Bring slowly to simmering point then add the mushrooms, chicken & all remaining juices & mix well, now add the rest of the marinade. When at simmering point, add thickening granules to your desired consistency (start with a little) then take off the heat & add the spinach.
Always check the chicken is thoroughly cooked – remove a large piece & cut right through. At this point taste & if you would like a spicier sauce, add more marinade & heat through.
Delicious with plain boiled rice & naan or in a jacket potato …enjoy!
Ingredients
- 3 chicken fillets
- 5 tablespoons marinade
- One large onion quartered
- Butter (or your chosen alternative)
- 200ml chicken stock
- 200ml single cream
- Pack of chestnut mushrooms quartered
- Handful baby spinach chopped
- McDougalls Thickening Granules
