This is a variation on a dish my Auntie Val used to make for us as kids for Sunday lunch. I absolutely loved it with baked potatoes, carrots and peas – and I still do.
This is a slightly healthier version than Auntie Val’s – most of her food was made with cream and butter, which I’ve toned down! – and instead of plain curry powder, I’ve used Simon Gault’s Flavours of India Korma seasoning, which gives it a really gentle curry flavour.
Like so many of my dishes, the secret of the sauce lies in the stock. If you don’t have your own homemade stock, make sure you buy a good one for this dish. It’s worth it!
I like to stick this in the slow cooker, as the chicken tastes fantastic when steeped in the sauce for ages, but it’s just as good in a casserole dish.
Chicken & Mushroom Curry Casserole
Serves 6. Ready in 60 minutes (casserole) or 3-5 hours (slow cooker)
- 1 whole chicken, cut into 6, or 6 large chicken breasts
- 30ml olive oil
- 1 onion, diced
- 18 button mushrooms
- 2 bay leaves
- 2 cans Campbell’s reduced mushroom soup
- 4 cups chicken stock
- 1 tablespoon Simon Gault’s Flavours of India seasoning
- Freshly-ground black pepper
Preheat oven to 160° (if using casserole).
In a large, heavy-based saucepan, heat half the oil, and fry off the chicken in batches until the sides are seared and browned. Don’t overcrowd the pan. Transfer chicken to your slow cooker or casserole dish.
Using the same pan, add the remaining oil and cook onions. Break up the mushrooms into bite-sized pieces (about 3-4 pieces depending on mushroom size) until the onions are translucent and golden, and the mushrooms have started to relax and release their flavour.
Add bay leaves, and the contents of both mushroom soup tins, Wash out all the remaining soup with your stock, and add to the pan. Stir well, bring to the boil and turn down the heat. Add your Flavours of India seasoning and stir.
Transfer your sauce mix to the slow cooker or casserole dish, and mix well with the chicken. Season with the black pepper. Cook casserole, covered, for about 45 minutes, or cook in the slow cooker for up to 5 hours. Check halfway through, adding more Indian seasoning or black pepper if required.
When ready, remove bay leaves and serve with piping hot baked potatoes and some seasonal veg.