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Curry chicken with mushrooms

Chicken curry is a dish that I love. Also adding fresh mushrooms, an ingredient that I adore, and a few tablespoons of greek yogurt to smooth curry’s sprite, I have a delicious dish for my family and friends.


  • 4 chicken fillets cut in big chunks
  • ½ teacup olive oil
  • 1 yellow bell pepper
  • 1 orange bell pepper
  • 250 grammars white mushrooms
  • 1 ½ teacup orange juice
  • 1 teaspoon of salt
  • 4 tablespoons of curry
  • 1 tablespoon corn flour
  • 3 tablespoons Greek, strained yogurt


In a deep, non-stick pan, cook the chicken chunks in the olive oil for 2-3 minutes over a medium to high heat.

Add the bell peppers and the mushrooms and continue cooking for another 5-7 minutes.

Add the orange juice, the curry and season with salt. Once it comes to a boil, lower the heat, cover the pan with a lid and simmer for another 30 minutes.

In a bowl, mix together the yogurt with the corn flour along with 3-4 tablespoons of the food’s liquids (to avoid yogurt curdling).

Pour the mixture of yogurt into the pan, simmer for another 2 minutes and your recipe is ready to be served!

Serve it plain, with rice, pasta or potatoes.

Written by Evina

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