Dee's Curry Chicken
In less than one hour, you can make this satisfying curry dish that doesn't compromise flavor. Convenient products like cream of mushroom soup, chicken stock and canned vegetables makes it easy and delicious.
Ingredients
1.25 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
1 tablespoon curry powder
1 teaspoon ground cumin
2 tablespoons vegetable oil
2 cloves garlic, chopped
1 large onion, chopped (about 1 cup)
1 tablespoon soy sauce
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
1.75 cups Swanson® Chicken Brothor Swanson Chicken Stock
1 medium green pepper, cut into 1-inch pieces (about 1 cup)
1 can (about 8 ounces) peas and carrots, drained
1 can (about 4 ounces) sliced mushrooms, drained
1 medium tomato, cut into wedges
2 cups long grain white rice, prepared according to package directions (about 6 cups)
1 tablespoon curry powder
1 teaspoon ground cumin
2 tablespoons vegetable oil
2 cloves garlic, chopped
1 large onion, chopped (about 1 cup)
1 tablespoon soy sauce
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
1.75 cups Swanson® Chicken Brothor Swanson Chicken Stock
1 medium green pepper, cut into 1-inch pieces (about 1 cup)
1 can (about 8 ounces) peas and carrots, drained
1 can (about 4 ounces) sliced mushrooms, drained
1 medium tomato, cut into wedges
2 cups long grain white rice, prepared according to package directions (about 6 cups)
Instructions
Season the chicken with the curry powder and cumin. Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Remove the chicken from the skillet.
Reduce the heat to medium. Heat the remaining oil in the skillet. Add the garlic and onion and cook until the onion is tender, stirring often.
Stir the soy sauce, soup, broth, pepper, peas and carrots, mushrooms and tomato in the skillet. Return the chicken to the skillet. Heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve the chicken mixture over the rice, if desired.
Reduce the heat to medium. Heat the remaining oil in the skillet. Add the garlic and onion and cook until the onion is tender, stirring often.
Stir the soy sauce, soup, broth, pepper, peas and carrots, mushrooms and tomato in the skillet. Return the chicken to the skillet. Heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve the chicken mixture over the rice, if desired.
Dee's Curry Chicken
In less than one hour, you can make this satisfying curry dish that doesn't compromise flavor. Convenient products like cream of mushroom soup, chicken stock and canned vegetables mak...
Directions
Print
Season the chicken with the curry powder and cumin. Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Remove the chicken from the skillet.Reduce the heat to medium. Heat the remaining oil in the skillet. Add the garlic and onion and cook until the onion is tender, stirring often.Stir the soy sauce, soup, broth, pepper, peas and carrots, mushrooms and tomato in the skillet. Return the chicken to the skillet. Heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve the chicken mixture over the rice, if desired.
Ingredients
1.25 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces1 tablespoon curry powder1 teaspoon ground cumin2 tablespoons vegetable oil2 cloves garlic, chopped1 large onion, chopped (about 1 cup)1 tablespoon soy sauce1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup1.75 cups Swanson® Chicken Brothor Swanson Chicken Stock1 medium green pepper, cut into 1-inch pieces (about 1 cup)1 can (about 8 ounces) peas and carrots, drained1 can (about 4 ounces) sliced mushrooms, drained1 medium tomato, cut into wedges2 cups long grain white rice, prepared according to package directions (about 6 cups)
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