Delicious and juicy mushrooms with potatoes and chicken curry is so flavoursome that you will truly enjoy this dish along with bread. Note that this curry is more soupy type, that is very thin and not a thick curry. You surely will not regret cooking this absolutely delish dish.

chicken with mushroom and potatoes curry

Chicken with mushroom & potatoes soupy curry

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Curry
Servings 8 People


  • 1 kg Cut and cleaned chicken
  • 4 tbsp White pepper powder
  • 2 Onions (Medium sized)
  • 1 tsp Lime juice or vinegar
  • 1 Small bunch Coriander leaves
  • 2 Potatoes (Medium sized)
  • 20 Mushrooms
  • 1/4 tsp Turmeric powder
  • 1/4 tsp Ginger garlic paste
  • 2 tbsp +1tsp Ghee
  • 1/2 cup Coconut milk
  • Salt (As per taste)
  • Brocolli/Carrots (Optional)


  • Clean and cut the chicken into curry pieces. Add 1 tsp salt, turmeric and keep it aside.
  • Slice the onions, chop the coriander leaves and cut the mushrooms into half or big one quarter pieces. Cut the potatoes into medium sized cubes.
  • Keep a wok and add 1 tbsp ghee, add ginger garlic paste and fry. Add the sliced onion till translucent. Then, add coriander leaves for a minute, add this to the chicken.
  • Now, add pepper powder and salt to taste. Cook the chicken till tender on a medium flame.
  • In the same pan, add 1 tsp ghee and fry the potatoes a little, add mushrooms and fry for a while.
  • Turn the potatoes and mushrooms in between. See to that the potatoes are not overcooked. Add this to the chicken curry.
  • Add coconut milk and lemon juice/vinegar. Stil well and give a boil. Switch off the gas.
  • (If you want more spicy, you can fry 2 sliced green chillies and add them to the curry)
  • Serve hot with panpoles, bread, sannas or chapatis. It goes best with bread or sannas.
chicken with mushroom and potatoes curry
  • tbsp = tablespoon
  • tsp = teaspoon
pearl fernandes

Recipe by Pearl Fernandes

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