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Karen's Creamy Chicken & Mushroom Curry
One of the very first recipes I created using the marinade & I find that people just can’t wait to cook it for themselves once they’ve tasted it! I love to see the social media posts showing this being made at home within hours of trying it for the first time! So easy, straightforward & very 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
- Cornflour
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 one heaped teaspoon of cornflour mixed with a little water & add to the curry (start with just 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!
This is just as delicious cooked in the slow cooker too! Simply add all the ingredients except the thickening agent & the butter to your slow cooker (cut the fillets into small pieces), set to low & cook for 4 hours (please check your chicken is piping hot & thoroughly cooked before consumption). Add the cornflour & water if needed at the end of the cooking time, leave for a couple of minutes then check the consistency if you would like it thicker, add a little more!
If using the slow cooker method, please use 4 tablespoons of marinade
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 one heaped teaspoon of cornflour mixed with a little water to the curry 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!
This is just as delicious cooked in the slow cooker too! Simply add all the ingredients except the cornflour & water & the butter to your slow cooker (cut the fillets into small pieces), set to low & cook for 4 hours (please check your chicken is piping hot & thoroughly cooked before consumption). Add the cornflour if needed at the end of the cooking time, leave for a couple of minutes then check the consistency if you would like it thicker, add a little more!
If using the slow cooker method, please use 4 tablespoons of marinade
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
- Cornflour