Creamy Chicken and Mushroom Curry/Stroganoff with Rice

Instructions

1. Cook the Chicken and Mushrooms

1. Season Chicken: Season the chicken cubes generously with salt and pepper.
2. Sear Chicken: Heat 1 tablespoon of butter or oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook for 5-7 minutes until browned on all sides and cooked through. Remove the chicken and set aside.
3. Sauté Mushrooms: Add the remaining 1 tablespoon of butter to the skillet. Add the sliced mushrooms and cook for 5-7 minutes until they have released their moisture and turned deep golden brown.
4. Aromatics: Add the chopped onion and minced garlic to the skillet and sauté for 2-3 minutes until the onion softens.

2. Build the Cream Sauce

1. Add Flavor Base: Stir in the tomato paste, curry powder (or paprika), and dried thyme. Cook for 1 minute until fragrant.
2. Thicken: Sprinkle the flour over the mushroom mixture and stir to coat everything. Cook for 1 minute (making a quick roux).
3. Liquids: Gradually whisk in the chicken broth until the sauce is smooth, scraping up any browned bits from the bottom of the pan. Bring the sauce to a simmer.
4. Finish Sauce: Reduce the heat to low. Stir in the heavy cream. Let the sauce gently simmer for 2-3 minutes until it slightly thickens and coats the back of a spoon. Taste and adjust salt and pepper.

3. Combine and Serve

1. Combine: Return the cooked chicken to the skillet and stir to combine with the sauce and mushrooms. Heat through for 1-2 minutes.
2. Serve: Ladle the creamy chicken and mushroom mixture generously over a bowl of hot steamed white rice, as shown in the image. Garnish with chopped fresh parsley or chives.