This easy-to-make, comforting chicken curry is a contest winner. Give it a try, and you'll understand why it took first prize!
cost per recipe: $10.20
The price is determined by the national average.
medium onion, chopped (about 1/2 cup)
teaspoons garam masala
teaspoon chili powder
teaspoon ground ginger
can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
cup heavy cream
can (12.5 ounces) or 3 cans (4.5 ounces each ) Swanson® Premium White Chunk Chicken Breast in Water, drained
naan flatbread, warmed
tablespoons Chopped fresh cilantro
tablespoon Chopped onion
tablespoon Grated lemon zest
Heat the butter in a 4-quart saucepan over medium heat. Add the onion and cook until tender, stirring occasionally.
Stir the garlic, garam masala, chili powder, cumin and ginger in the saucepan and cook and stir for 1 minute. Stir in the soup and cook for 2 minutes, stirring often. Stir in the cream. Reduce the heat to low. Cook for 10 minutes, stirring occasionally. Stir in the chicken.
Stir the cornstarch and water in a small bowl until the mixture is smooth. Add the cornstarch mixture to the saucepan and cook and stir until the mixture boils and thickens. Serve the chicken mixture with the naan and the cilantro, onion and lemon zest, if desired.