Stewed Chicken with Mushrooms

Chicken and Mushroom Stew - Indian Curry ShackChicken and mushrooms are a delight when had as a stew. This is a great recipe for  a quick lunch or dinner. Ready in a few simple steps.

Preparation Time 15-20 minutes
Cooking Time 25-30 minutes
Servings  3-4
Main Ingredients Chicken Breasts & Mushrooms
Course  Main-course
Cuisine  Chinese
Level of Cooking  Medium


  • Chicken Breast  3 (600 grams) – Diced to 1 inch pieces
  • Shitake Mushrooms/Button Mushroom  7-8
  • Sliced Garlic  5-6 cloves
  • Sliced Ginger  1/2 inch
  • Olive Oil (or any cooking oil)  2-3 tablespoons
  • Cornflour  3 tablespoons and Water  9 tablespoons (combined)
  • Sesame Oil  1 tablespoon
  • Dark Soy Sauce  2 tablespoons (for seasoning)
  • Light Soy sauce  2 tablespoons (for seasoning)
  • Salt  to taste (for seasoning)
  • Sugar  1 teaspoon (for seasoning)
  • Chinese Wine (Cooking Wine)  3 tablespoons (optional)
  • Water  for blanching and later using as stock


Step 1
Blanch the chicken in boiling water for 2 minutes. Then drain and set aside.

Step 2
Heat oil in a pan. Sauté garlic and ginger until golden brown. Add the chicken pieces and sear the meat for a minute. Now add cooking wine and cover for a minute (optional).

Step 3
Add the chicken stock, mushrooms and seasoning. Simmer for 20 minutes. Thicken the sauce with cornflour (1:3 ratio of cornflour and water).

Step 4
Stir in sesame oil and serve hot with fried rice or steamed rice.

Bon Appétit!

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