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Having a curry up your sleeve you can whip up in 20 minutes is great for those nights when a takeaway’s calling. This chicken and mushroom curry’s our fall back in this house. It’s quick to make, healthy and of course, kid friendly!
Chicken And Mushroom Curry
The ingredients in this chicken and mushroom curry are all easy to get hold of and most of them you’ll likely have in your pantry already.
I use a curry paste in this recipe. Yes, you can make your own paste, but being a busy sort of Mom who never seems (despite my best intentions) to ever have enough time to leisurely cook during the week, a paste works for me.
You can buy Organic curry pastes like these ones and you use so little really, I tend to not worry too much about it.
Ingredients
Chicken Thighs
I use chicken thighs as they’re juicier than chicken breast meat thanks to the extra fat, and they’re cheaper than breast meat. Thighs are really full of flavor and work so well here. I buy filleted, skinless thighs they’re they’re ready to be chopped up with minimal work.
Mushrooms
Use any mushrooms you can get easily. You could jazz it up and use a variety of mushrooms but whatever you use, they become tender and delicious when cooked in this curry sauce. If your kids have been a little fussy with mushrooms, perhaps give them just a few in their portions to get them to try them. One of mine is pretty anti-mushrooms, but will eat a few in this curry without too much fuss.
Curry Paste
Curry paste is an easy way to get all the curry flavor without having to make your own paste, or compromising on the food you’re feeding your family. I usually use red curry paste. I’ve also used Red Thai curry paste as well and it worked really well.
The ingredients list on your curry paste should look a little like this:
You need to be able to know what the ingredients are, one of which. is likely to be sugar. This particular list is from the paste I use often and I’m okay with it since the sugar content seems to be about 4%, meaning there’s very little sugar in it. Curry paste goes quite a long way as well, so I don’t worry abut it in these small amounts. The rest of the list is recognisable, so it’s all good!
Coconut Milk
I like to keep the sauce heavy on the tomatoes but I always add in a little coconut milk. The coconut milk adds a creaminess that makes the sauce taste a little indulgent.
Tomato Puree
The bulk of the sauce is tomato puree based. You can adjust the quantities of tomato puree and coconut milk to find a mix you’re happy with, as long as the end wet ingredient quantities stay the same. There’s loads of sauce in this curry. We love mopping it up with a tortilla, so if you like lots of sauce with your curry, you’ll love this!
Wholegrain Rice
Wholegrain rice is the ‘standard’ rice I use for cooking. Feel free to swap this out for a Wholegrain Basmati rice. I find this quite hard to come across: There’s shelves full of white Basmati but often I can’t find the Wholegrain version and I always have a stock of regular Wholegrain so I use this.
What To Serve With This Curry
There’s a couple of things that just go with this curry. Or any curry, come to think of it. One of them is these 2 ingredient soft tortilla. They are stupidly simple to make while the curry’s cooking and you get warm, soft, fresh homemade tortilla. This curry has a lot of sauce, and you’re gonna need these for mopping it up :)
The second thing that goes with this like a dream is this Tzatziki dip. It’s a creamy, healthy cucumber and yogurt sip that work well alongside curries.
I serve Wholegrain rice with this curry. If your kids are still getting used to the flavor and texture of Wholegrain rice, having it mixed with a dish like a curry makes it easier as the curry taste overpowers the rice flavor. They can get used to the texture first.
Both Wholegrain pasta and Wholegrain rice were two of the things I was surprised the kids took to straight away without too much complaining when we started eating Clean, give it a go, your kids might just surprise you too. It’s a Clean eating win!
Grab the FREE 18 Meal Ideas CHEAT SHEET Here!Making Ahead
This is one of those recipes that’s perfect for both feeding a crowd and making ahead of time. If you’ve got people coming over and think you won’t have time to cook on the day, make this ahead and keep it in the fridge until you need it.
This is also perfect for preparing meals for mid week. Have this made up and you can reheat it in minutes and have a delicious, healthy kid friendly meal on the table in minutes.
Storing
You can make the curry up completely and then let it cool down and put it in the fridge until you need it. Make sure it’s covered while it’s in the fridge, and it’ll sit there happily for 2 days until you need it.
When you want to reheat this, just put the curry back into a pan and gently heat in through on the stove top. The sauce is ready when it’s simmering. Check the chicken’s warmed all the way through, as this takes a couple of minutes longer to reheat than the rest of it.
How To Make Chicken And Mushroom Curry
Ingredients
- 6 Medium Chicken thighs Organic, filleted, skinless, chopped into small pieces
- 1¾ Cups Mushrooms Peeled, quartered
- 1 Medium Onion Peeled, diced (optional)
- 2½ Cups Tomato Puree Homemade or jarred
- ½ Cup Coconut milk Organic, full fat
- 2 tbsp Red curry paste Red curry or Red Thai curry paste
- Wholegrain rice Enough for 4 people
- Olive oil For browning the chicken
- Salt & Pepper For seasoning
- ½ tsp Garlic Fresh, crushed
- Cilantro optional
Instructions
- Put your rice in to cook according to the packet instructions
- In a large pan, add a littleOlive oil and gently heat. Add your chopped chicken thighs and brown on all sides for a couple of minutes
- When the chicken is browned, add the chopped onion (if you’re using it) and cook for a few minutes, stirring frequently to avoid burning
- Add the mushrooms, cook for a few minutes
- Add the curry paste and crushed garlic and coat the chicken, mushrooms and onions
- Add the tomato puree and coconut milk and combine everything well. Season to taste at this point
- Bring the curry to simmering point and simmer for 20 minutes. The sauce will reduce a little and become thicker
- Serve with the rice. Enjoy!
More Healthy Chicken Dinners
- Dragon chicken
- Easy Chicken Cacciatore
- Chicken tenders and fries
- Sheet pan Caprese chicken
- Clean eating butter chicken
Chicken And Mushroom Curry Recipe
Chicken and Mushroom Curry
Ingredients
- 6 Medium Chicken thighs Organic, filleted, skinless, chopped into small pieces
- 1¾ Cups Mushrooms Peeled, quartered
- 1 Medium Onion Peeled, diced (optional)
- 2½ Cups Tomato Puree Homemade or jarred
- ½ Cup Coconut milk Organic, full fat
- 2 tbsp Red curry paste Red curry or Red Thai curry paste
- Wholegrain rice Enough for 4 people
- Olive oil For browning the chicken
- Salt & Pepper For seasoning
- ½ tsp Garlic Fresh, crushed
- Cilantro Optional
Instructions
- Put your rice in to cook according to the packet instructions
- In a large pan, add a littleOlive oil and gently heat. Add your chopped chicken thighs and brown on all sides for a couple of minutes
- When the chicken is browned, add the chopped onion (if you're using it) and cook for a few minutes, stirring frequently to avoid burning
- Add the mushrooms, cook for a few minutes
- Add the curry paste and crushed garlic and coat the chicken, mushrooms and onions
- Add the tomato puree and coconut milk and combine everything well. Season to taste at this point
- Bring the curry to simmering point and simmer for 20 minutes. The sauce will reduce a little and become thicker
- Serve with the rice. Enjoy!
