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Serves 4


  • 3 chicken fillets

  • Karen's Spicy marinade (approximately 5 tablespoons)

  • One large onion quartered

  • Butter (or your chosen alternative)

  • 200ml chicken stock/stock cube

  • 200ml single cream (or your chosen substitute)

  • Pack of chestnut mushrooms

  • Handful baby spinach chopped

  • McDougalls Thickening Granules


Pre heat oven to 220 degrees & place 3 fillets in a small roasting dish approximately 15cm x 15cm (fillets need to be in a single layer without any large gaps around the edges). Add 3 tablespoons of Karen's Spicy Marinade on top then using a fork, lift & coat all surfaces of the chicken.


Creamy Chicken and Mushroom Curry

Cook uncovered for 25 minutes then remove from the oven & cut into bite sized pieces, leave to one side to rest.


Saute one large chopped onion in the butter (or your chosen alternative), then add chicken stock & cream. Bring slowly to simmering point, then add mushrooms which have been quartered, Karen’s Spicy Chicken & all remaining juices & mix well, now add 2 tablespoons of Karen’s Spicy Marinade. When at simmering point, add thickening granules to desired consistency (start with a little) then add the spinach.


Always check that chicken is thoroughly cooked - remove a large piece & cut right through. At this point taste & if you would like a spicier sauce, add more marinade & heat through.


Delicious with plain boiled rice & naan ...enjoy!

Karen's Cream Chicken and Mushroom Curry << Back to Recipes