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Source: Campbell's Recipes
Tagged With: 4 servings (2 cups each)
Curried Chicken with Coconut
Looking for something different to make for dinner?  Try this easy to make curried's ready in less than an hour, uses just one skillet and gets a burst of flavor and texture from chopped peanuts and flaked coconut.
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Serves: 4 servings (2 cups each)
Prep Time: 15 minutes
Cook Time: 25 minutes
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2 tablespoons Vegetable Oil
1 pound skinless, boneless chicken breast, cut into 1-inch cubes
1 medium green or red Pepper, cut into 2-inch-long strips (about 1 1/2 cups)
1 1/2 teaspoons curry powder
1/4 teaspoon ground ginger or 3/4 teaspoon grated fresh ginger root
1/4 teaspoon crushed red pepper
1/8 teaspoon garlic powder
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Asparagus Soup
2/3 cup milk
parsley or 2 tablespoons chopped fresh cilantro leaves
4 cups hot cooked rice
1/4 cup flaked coconut
1/4 cup chopped peanut

Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned, stirring often. Remove the chicken from the skillet.
Heat the remaining oil in the skillet. Add the green pepper, curry, ginger, crushed red pepper and garlic and cook until the pepper is tender-crisp.
Stir the soup, milk and 1 tablespoon cilantro in the skillet. Heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve over the rice. Sprinkle with the remaining cilantro, coconut and peanuts.

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