Curry Chicken And Mushroom Étouffée Recipe

Prep chicken and vegetables

Trim excess fat from chicken thighs and cut into 1- to 1.5-inch pieces. Slice mushrooms, peel and slice carrots into 1/4-inch rounds, dice onion and celery, mince garlic, and grate ginger. Measure out curry paste, stock, and coconut milk.

Pat chicken pieces dry with paper towels and season lightly with 1/2 tsp salt and 1/2 tsp pepper (reserve remaining salt and pepper for later).

Brown the chicken

In a large Dutch oven or deep skillet over medium-high heat, add 1 tbsp oil. When shimmering, add chicken pieces in a single layer (work in batches if needed) and sear until golden on both sides, about 3–4 minutes per side. Remove chicken to a plate and set aside.

Cook vegetables

Reduce heat to medium and add 2 tbsp butter to the same pot. Add diced onion, celery, and carrots and cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add sliced mushrooms and continue cooking 4–5 minutes until mushrooms release their liquid and it mostly evaporates.

Add aromatics & curry

Add minced garlic and grated ginger and cook 30–45 seconds until fragrant. Stir in 2 tbsp yellow curry paste and 2 tbsp flour; cook for 1–2 minutes, stirring constantly, to toast the curry paste and remove raw flour taste.

Slowly pour in 2 cups chicken stock while scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring to a gentle simmer.

Whisk in 1 cup coconut milk until integrated. Return the seared chicken and any accumulated juices to the pot. Add bay leaf and thyme sprigs. Bring back to a simmer, then reduce heat to low, cover partially, and simmer gently for 18–22 minutes until chicken is cooked through and carrots are tender.

If you prefer a thicker étouffée, remove 1/4 cup of the simmering liquid and whisk with an additional 1 tbsp butter and 1 tsp flour in a small bowl to make a beurre manié; stir it back into the pot and simmer 2–3 minutes to thicken. Alternatively, simmer uncovered to reduce by 5–7 minutes.

Remove and discard bay leaf and thyme stems. Stir in 1 tbsp fresh lemon juice, remaining 1/2 tsp salt, and remaining 1/2 tsp pepper. Taste and adjust seasoning, adding hot sauce if desired.

Stir in chopped cilantro and sliced scallions. Serve the curry chicken and mushroom étouffée over steamed rice, grits, or crusty bread. Garnish with additional cilantro and scallion as desired.