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Chicken and Mushroom Curry

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Chicken and Mushroom Curry combines bite-sized chicken and sautéed mushrooms with a simple red curry sauce. Serve this with rice and naan bread for a flavor-packed, Asian-Inspired meal!

Two bowls of chicken curry with mushrooms.

Chicken and Mushroom Coconut Curry

We’re hooked on curry and can’t be stopped! Lately, it’s curry everything around here. Our Thai Red Curry Recipe is a staple in our kitchen and the nice thing is that you can prep it in advance and store in a jar (in your refrigerator).

Other favorite curry recipes include Curried Meatballs, Thai Sweet Potato Soup, and Curry Fish Stew. I also recently shared our Curry Beef Stew Recipe which is hearty and comforting. I highly recommend it!

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Why This Recipe Works:

  • SIMPLE – This is a fairly easy, semi-homemade curry sauce. I use a bottled curry paste, while more authentic dishes use “from scratch” ingredients. We love a quick curry!
  • FULL OF FLAVOR – Curry Paste adds amazing flavor to so many recipes along with fresh ginger and garlic. You’re going to love this mushroom curry recipe.
  • MAKES GREAT MEAL PREP – I almost always store leftovers in individual meal prep containers. Makes lunchtime super efficient and my hubby takes leftovers to work almost every day. Who can resist a good curry for lunch?
A shallow bowl of chicken and mushroom curry.

Ingredients needed for Chicken Mushroom Curry:

  • Veggies – Mushrooms, fresh ginger, and fresh garlic. These are key to flavor in this curry.
  • Chicken – I used chicken breast, and cut it in bite-sized pieces. You could also use chicken thighs.
  • Red Curry Paste – I used 4 ounces, or the entire jar.
  • Coconut Milk – Full-fat coconut milk gives the curry a wonderful creamy flavor.
  • Chicken Broth – Used to dilute the sauce. I prefer to use lower-sodium broth.
  • Lime Zest – Optional, but great to add some citrus for brightness.
  • Sugar – Just a pinch, for balancing the flavors.
  • Staple Ingredients – Olive oil for sautéing, and kosher salt, freshly ground black pepper, and red pepper flakes (optional).

To serve:

  • Cilantro – Add some chopped cilantro for MORE flavor.
  • Rice – White rice for the win. You’ve gotta serve this over rice, friends.
  • Naan Bread – You will love my homemade naan bread. So good for dipping in the curry sauce!

How to make Chicken Curry:

Step 1
Sauté mushrooms. In a large saucepan (I use a Dutch Oven), add 1-2 Tablespoons of olive oil over medium-high heat. Add mushrooms and cook, stirring frequently until mushrooms are browned and soft. (See my post on How To Brown Mushrooms.) Remove mushrooms to a clean plate.

Step 2
Brown chicken. Add a little more olive oil to the pan and add bite-sized chicken. Let brown over medium heat while stirring frequently, until chicken is browned on all sides. You don’t need to completely cook the chicken here. Remove browned chicken to a clean plate.

Step 3
Make Thai curry. Reduce heat to medium-low. Add a drizzle of olive oil and the ginger and garlic. Sauté for a minute or so, stirring constantly. Add the red curry paste, coconut milk, chicken broth, lime zest, sugar, salt, pepper, and red pepper flakes. Bring to a boil, and then reduce heat to a simmer and let cook for 7-8 minutes.

A braiser with the curry sauce ingredients.

Step 4
Add chicken back. Then add the chicken and cook curry mixture until chicken is done, just a few more minutes. Finally, add the mushrooms back to the pot.

PRO-TIP: Be careful to avoid over-cooking the chicken. The pieces cook fairly fast so check with a digital thermometer to make sure the chicken is cooked to perfection.

A braiser with red curry sauce and chicken added on top.

Step 5
Serve. Serve chicken and mushroom curry with some chopped cilantro over white rice.

What to serve with Chicken Curry:

In addition to rice, here are a few other things you could serve with chicken curry.

Is curry sauce spicy?

THIS recipe is on the spicy side. BUT you can find other versions that are more mild in flavor. There are three basic types of curry that you normally see in restaurants, and they vary according to the paste they use, and the chef that is preparing them.

  • Red Curry uses red curry paste, which include red chilies and other spicy ingredients like chili powder to make this the spiciest sauce of all three.
  • Yellow Curry includes yellow curry paste which is milder than red, and includes turmeric that provides that yellow color.
  • Green Curry features green curry paste, containing fresh coriander to provide the green color, and an even milder flavor.
A bowl of chicken and mushroom curry over rice.

Recipe FAQs:

Can I use chicken thighs in chicken curry?

Yes, instead of chicken breasts, you could use chicken thighs which will be even more tender than breasts.

Should I marinate the chicken for chicken curry?

This recipe doesn’t require marinated chicken. The process of cooking it in the curry sauce will add incredible flavor.

What type of mushroom should I use for chicken and mushroom curry?

You can use button mushrooms, cremini mushrooms, or any variety of your choice. Chop them for even distribution in the curry.

Can I make the curry less spicy?

Yes, adjust the spice level by reducing the amount of red pepper flakes or using a milder curry paste. You can also add more coconut milk to balance the heat.

Other Chicken Recipes:

Closeup shot of chicken curry with mushrooms and rice.

Kitchen Tools used for this recipe:

  • Dutch Oven – A recent gift from my hubby, and I love using it. You could also use a regular pan.
  • Baking Sheet – For roasting the veggies. This one is a USA Pan, my fav.
  • Instant Pot – This appliance makes the perfect rice every time.

xoxo ~Sue

A bowl of chicken and mushroom curry over rice.

Chicken and Mushroom Curry Recipe

Chicken and Mushroom Curry combines bite-sized chicken and sautéed mushrooms with a simple red curry sauce. Serve this with rice and naan bread for a flavor-packed, Asian-Inspired meal!
5 from 2 votes
Print Pin Rate
Course: Main Dish
Cuisine: American, Thai
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 5 servings
Calories: 470kcal
Author: Sue Ringsdorf

Ingredients

  • 2-3 Tablespoons extra-virgin olive oil – divided
  • 16 oz. Baby Bella Mushrooms – quartered
  • kosher salt and freshly ground black pepper – to taste
  • 2 pounds chicken breast – chopped into bite-sized pieces
  • 2 Tablespoons ginger – minced
  • 4 cloves garlic – minced
  • 4 oz. Thai red curry paste
  • 13.5 oz. full-fat coconut milk – 1 can
  • 1 cup lower sodium chicken broth
  • 2 teaspoons lime zest – from about 1/2 lime
  • 1 teaspoon sugar
  • pinch of red pepper flakes – for extra heat!
  • chopped cilantro, rice, naan bread – to serve

Instructions

  • Sauté mushrooms. In a large stockpot (I use a Dutch Oven), add 1-2 Tablespoons of olive oil over medium-high heat. Add mushrooms and cook, stirring frequently until mushrooms are browned and soft. (See my post on How To Brown Mushrooms.) Remove mushrooms to a clean plate.
  • Brown chicken. Add a little more olive oil to the pan and add bite-sized chicken. Let brown while stirring frequently, until chicken is browned on all sides. You don't need to completely cook the chicken here. Remove browned chicken to a clean plate.
  • Make curry. Reduce heat to medium-low. Add a drizzle of olive oil and the ginger and garlic. Sauté for a minute or so, stirring constantly. Add the red curry paste, coconut milk, chicken broth, lime zest, sugar, salt, pepper, and red pepper flakes. Bring to a boil, and then reduce heat to a simmer and cook for 7-8 minutes.
  • Add chicken back. Then add the chicken and cook curry mixture until chicken is done, just a few more minutes. Finally, add the mushrooms back to the pot.
    PRO-TIP: Be careful to avoid over-cooking the chicken. The pieces cook fairly fast so check with a digital thermometer to make sure the chicken is cooked to perfection.
  • Serve. Serve chicken and mushroom curry with some chopped cilantro over white rice.

Notes

  • Instead of chicken breasts, you could use chicken thighs which will be even more tender than breasts.
  • You can use button mushrooms, cremini mushrooms, or any variety of your choice.
  • You can also adjust the spice level by reducing the amount of red pepper flakes or using a milder curry paste. You can also add more coconut milk to balance the heat.

Nutrition

Calories: 470kcal | Carbohydrates: 11g | Protein: 44g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 116mg | Sodium: 241mg | Potassium: 1309mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3627IU | Vitamin C: 6mg | Calcium: 78mg | Iron: 4mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!

4 Comments

  1. I made this tonight after making the “wrong” curry a couple of weeks ago. No comparison, this is so flavorful and delicious. I will make over and over again as Indian food is a favorite of ours!!

    1. Suebee Homemaker says:

      I’m so glad you enjoyed the curry, Shari! Thanks for the feedback! 🙂

  2. Pro tip is to include the naan bread! The combination of the two is amazing. Try this recipe when you are bored and want to try something different!

    1. Suebee Homemaker says:

      Yes sir! Curry and naan are a match made in heaven!

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