Source: Campbell's Recipes

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.
Rating:
Serves: 6 servings (about 1 cup each)
Prep Time: 15 minutes
Cook Time: 25 minutes

 

 
1 1/4 pounds skinless, boneless chicken breast half, cut into 1-inch pieces
1 tablespoon curry powder
1 teaspoon cumin
2 tablespoons vegetable oil
2 cloves garlic, chopped
1 large onion, chopped (about 1 cup)
1 tablespoon soy sauce
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
Swanson® Chicken Stock or 1 3/4 cups Swanson® Chicken Broth
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 regular long-grain white rice, prepared according to package directions (about 6 cups)




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.

Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.


Notes:
Nutritional Values per Serving using Swanson Chicken Broth Campbell's Cream of Mushroom Soup: Calories 172, Total Fat 7g, Saturated Fat 1g, Cholesterol 44mg, Sodium 714mg, Total Carbohydrate 9g, Dietary Fiber 2g, Protein 17g, Vitamin A 26%DV, Vitamin C 14%DV, Calcium 3%DV, Iron 7%DV

Nutritional Values per Serving using Swanson Chicken Broth 98% Fat Free Cream of Mushroom Soup: Calories 160, Total Fat 6g, Saturated Fat 1g, Cholesterol 44mg, Sodium 594mg, Total Carbohydrate 9g, Dietary Fiber 2g, Protein 17g, Vitamin A 26%DV, Vitamin C 14%DV, Calcium 3%DV, Iron 7%DV

Nutritional Values per Serving using Swanson Chicken Stock Campbell's Cream of Mushroom Soup: Calories 175, Total Fat 7g, Saturated Fat 1g, Cholesterol 43mg, Sodium 638mg, Total Carbohydrate 9g, Dietary Fiber 2g, Protein 18g, Vitamin A 26%DV, Vitamin C 14%DV, Calcium 3%DV, Iron 8%DV

Nutritional Values per Serving using Swanson Chicken Stock 98% Fat Free Cream of Mushroom Soup: Calories 162, Total Fat 6g, Saturated Fat 1g, Cholesterol 43mg, Sodium 518mg, Total Carbohydrate 9g, Dietary Fiber 2g, Protein 18g, Vitamin A 26%DV, Vitamin C 14%DV, Calcium 3%DV, Iron 8%DV


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