400g chicken or leftover from roast chicken
1 packet cream of mushroom soup
¼ cup mayonnaise
200g mushrooms sliced
½ tsp mixed herbs
1 heaped teaspoon mild curry powder
200 ml milk or 100ml milk and 100ml cream
My Aunt introduced this dish to us and it can go from being an economical leftover dish to being a rich dish that can be served to guests. A great variation is to leave out the curry powder and broccoli and add ¼ of a cup of Mrs. Ball’s fruit chutney.
If you are using fresh chicken you need to cut it into bite sized pieces and fry the chicken pieces in some oil seasoned with a pinch of salt and pepper. When the chicken turns white add the sliced onion and fry for a minute. Add the sliced mushrooms. In a bowl combine the packet of soup with the milk (or the milk and cream – this makes the dish richer. I sometimes also add crème fraiche as it is less fattening than cream. The cream gives the dish a smoother texture but is optional. Add the mayonnaise, curry powder, mixed herbs and a pinch of salt and pepper to the mixture. Add to the chicken and cook off for about ten minutes. You need to stir as the sauce thickens quickly. If it gets too thick just add a little more milk. Finally whilst the sauce cooks off, steam the broccoli and add to the dish. You must taste the sauce to adjust the seasoning and the amount of curry powder to taste. If you use cheaper mayo or mayo light, add a squeeze of lemon juice to lift the dish. The dish works well served with pasta or rice. You can also put it in a dish and coat it with buttered breadcrumbs and bake it off. Garlic also works well in this dish. It is a great way to use left over chicken and is a quick dish which has always been a favorite in our family.