Boneless Chicken Recipe
Mushroom Curry Recipe with Chicken Breast
Variety is the spice of life, so they say. You can add more variety to your menu with this delicious mushroom curry recipe. Tender pieces of chicken are stewed with mushrooms, onions, vegetables, and curry to create this thick meal that will stick to your ribs. The combined flavors of India come together to give you a wonderful meal without having to leave the house.
This simple recipe has a lot of ingredients, but it cooks up quickly. As long as you have everything on hand, you can whip it up even on busy week nights. Some prep can be done ahead of time so you can make it even faster. Just be sure you refrigerate any chopped vegetables until you are ready to use them.
Jasmine rice is traditional in India, and it works well with this recipe. You can also use sweet rice or calrose rice. If you prefer to avoid the rice, it can be served over pasta or with naan bread, which is a flat bread commonly served in India. Warm the bread and dip it into bowls of your curry stoup. More grocery stores are carrying naan bread now, but you may need to ask its location if it is not with the other breads. You should be able to find the mango chutney at most grocery stores now. If not, you can always check in Asian markets or online and stock some in your cupboard.
Curried Chicken and Mushroom Stoup
Ingredients -
4 pieces chicken breast, boneless, skinless
1 bay leaf
3 onions, 1 quartered; 2 quartered and thinly sliced
¼ cup extra virgin olive oil
4 portabello mushrooms, halved and sliced
2 carrots, peeled and sliced
2 ribs celery, thinly sliced
1 2-inch section of ginger, peeled and grated
3 cloves garlic, finely chopped
Salt
Black pepper
3 Tablespoons mild or medium curry powder
1 quart chicken broth
1 cup mango chutney
3 Tablespoons butter
2 Tablespoons flour
4 scallions, thinly sliced
2 cups cooked white rice
Preparation:
Make the rice according to the instructions on the package. Set aside to soak.
Put chicken in a small pan and just barely cover with water. Add the quartered onion and bay leaf to the pan. Bring the water to a boil and let the chicken simmer for about ten minutes until it is cooked through. Use two forks to shred the cooked chicken and set aside. Strain the remaining liquid and save 1½ to 2 cups.
Put the olive oil in a large soup pot over medium-high heat. Add the mushrooms and let them brown for ten minutes. Add the celery, carrots, onion slices, ginger, and garlic and let them cook 5 more minutes, until the vegetables soften. Add salt and pepper to taste. Add the curry powder. Mix in the reserved chicken water and the broth. Mix well. Add the shredded chicken and the chutney, stirring until blended.
Melt the butter in the pan the chicken was cooked in. Add the flour and whisk until well blended to make a roux. Let it cook for a minute to get rid of the raw flour taste. Add this roux into the large soup pot, whisking to blend it in. Let the contents of the soup pot simmer and thicken for 5 minutes.
Serve the stoup on top of cooked rice. Sprinkle the sliced scallions on top.
(Serves 4)
Chicken Mushroom Curry Recipe
Photo Description:
This delicious mushroom curry recipe is a wonderful choice for a chilly night. The thick sauce and tender chunks of chicken and mushrooms are filling, while the curry sauce is very warming. Full of rich flavors, this dish will fast become a family favorite. The rice soaks up the sauce, making this dish perfect when you need something both tasty and satisfying. Large pieces of mushroom add a nice contrast in texture to the chunks of chicken. The scallions on top not only add a nice visual contrast, they add a nice crispness. Serve over white calrose or jasmine rice.
