Curry Chicken Mushroom Stew
Curry Chicken Mushroom Stew is a healthy and delicious comfort food made with chicken, mushroom, white sauce, and lots of flavours that is perfect for weeknight dinner.
What to serve with chicken stew? Serve it over plain rice, cauliflower rice or with a slice of bread.
If you like this chicken stew recipe, you might also like to try my Jamaican Chicken Stew with black beans or this Chicken and Eggplant Stew.
Yield: Serves 5
- 700 g boneless and skinless chicken breast, cut into 2-inches pieces
- 10 large mushrooms, cut into 1-inch pieces
- 6 teaspoons curry powder
- 1/4 teaspoon ground cumin
- 1 1/2 cups water
- 2 cups White Sauce or Bechemal Sauce
- 1 teaspoon turmeric powder
- 1 medium onion, diced
- 3 tablespoons vegetable oil
- salt and pepper to taste
Heat vegetable oil in a pot over medium heat. Add the chopped onions and sauté until slightly golden.
Increase heat to medium-high. Add the chicken and sauté until no longer pink. Add the turmeric powder, curry powder, and cumin and stir gently. Add the water, salt and pepper.
Cover the pot and bring to boil. Reduce heat to medium and simmer for 30 minutes, stirring occasionally. Add more water during cooking, if necessary.
Then add white sauce and mushrooms, cover the pot and cook until chicken and mushrooms are tender and stew is thickened. Serve with rice.
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