Chicken and Mushroom Curry Recipe

A bowl of chicken and mushroom curry over rice.

5 from 2 votes

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!

Course Main Dish

Cuisine American, Thai

Keyword chicken and mushroom curry, chicken curry

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 470kcal

Author Sue Ringsdorf

Ingredients

2-3 Tablespoons extra-virgin olive oil - divided
16 oz. Baby Bella Mushrooms - quartered
2 pounds chicken breast - chopped into bite-sized pieces
kosher salt and freshly ground black pepper - to taste

The curry:

1-2 Tablespoons olive oil
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.
2-3 Tablespoons extra-virgin olive oil, 16 oz. Baby Bella Mushrooms
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.
2 pounds chicken breast, kosher salt and freshly ground black pepper
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.
1-2 Tablespoons olive oil, 2 Tablespoons ginger, 4 cloves garlic, 4 oz. Thai red curry paste, 13.5 oz. full-fat coconut milk, 1 cup lower sodium chicken broth, 2 teaspoons lime zest, 1 teaspoon sugar, pinch of red pepper flakes
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.
chopped cilantro, rice, naan bread

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