Simple chicken and mushroom curry

    1 hour 10 min

    I cooked this chicken and mushroom curry recently for my girlfriends and it was delicious. Much of it is to taste but you can use the steps as a guideline.


    London, England, UK
    25 people made this

    Serves: 4 

    • 1 pint chicken stock
    • 2 tablespoons curry powder, divided
    • 4 medium potatoes, cubed
    • 2 carrots, diced
    • 1 teaspoon olive oil
    • 3 garlic cloves, chopped
    • 3 chicken breast fillets, cut into cubes
    • 1 white onion, chopped
    • 1 tablespoon garam masala
    • 1 tablespoon paprika
    • 1 teaspoon ground peppercorns
    • 1 tablespoon mustard seeds
    • 200g sliced mushrooms
    • 400g chopped tomatoes

    Prep:20min  ›  Cook:50min  ›  Ready in:1hr10min 

    1. Prepare the stock in a large pan using your favourite chicken stock cubes, boiling water and 1 tablespoon of the curry powder. Add the potatoes and the carrots to the stock. Bring to the boil, then lower heat and simmer for 10 minutes, till the potatoes and carrots soften.
    2. In a separate pan add the olive oil and gently fry the garlic, chicken and onions, adding the remaining spices until chicken is cooked and onions are soft.
    3. Add the chicken mix to the stock along with the chopped tomatoes, stirring together. Gently simmer, adding the mushrooms after 20 minutes. Add more spice to taste if preferred. Simmer for a further 20 minutes.
    4. Serve and enjoy with freshly cooked basmati rice.

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    Reviews in English (1)


    Delicious and easy  -  16 Dec 2017