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  • 3 Cooked Karen’s Spicy Chicken Fillets plus

  • Karen's Spicy marinade (approximately 2 tablespoons)

  • One large onion quartered

  • Butter

  • 200ml chicken stock

  • 200ml double cream

  • Pack of chestnut mushrooms

  • Handful baby spinach

  • 4 teaspoons cornflour in 6 teaspoons water (more for a thicker sauce)

 

Pre heat oven to 220 & coat 3 fillets with 3 tablespoons of Karen's Spicy Marinade. Quarter mushrooms & place in separate roasting tin & cook both uncovered for 25 minutes.

 

When chicken is almost cooked, remove both from oven, drain mushrooms & cut chicken into bite sized pieces.

Karen's Creamy Chicken & Mushroom Curry

Creamy Chicken and Mushroom Curry

Saute one large chopped onion in the butter (or your chosen alternative), then add chicken stock & double cream. Bring slowly to simmering point, then add Karen’s Spicy Chicken & all remaining juices plus mushrooms & mix well. Add 2 tablespoons of Karen’s Spicy Marinade. When at simmering point, add well-mixed cornflour & stir through. Add spinach.

 

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

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