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Chicken Curry Delight

Chicken Curry Delight

2
(1)

This easy-to-make, comforting chicken curry  is a contest winner.  Give it a try, and you'll understand why it took first prize!

serves 4 (about 1/2 cup each)

Ingredients

cost per recipe: $11.00

The price is determined by the national average.

  • 2

    tablespoons butter

  • 1

    medium onion, chopped (about 1/2 cup)

  • 1

    tablespoon garlicpaste

  • 2

    teaspoons garam masala

  • 1

    teaspoon chili powder

  • 1

    teaspoon cumin

  • 1

    teaspoon ground ginger

  • 1

    can (10 3/4 ounces) Campbell's® Condensed Tomato Soup

  • 1/3

    cup heavy cream

  • 1

    can (12.5 ounces) or 3 cans (4.5 ounces each ) Swanson® Premium White Chunk Chicken Breast in Water, drained

  • 1

    tablespoon cornstarch

  • 1/4

    cup water

  • 4

    naan flatbread, warmed

  • 2

    tablespoons Chopped fresh cilantro

  • 1

    tablespoon Chopped onion

  • 1/2

    tablespoon Grated lemon zest

view nutrition info

How to Make It

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.
Step 1

Heat the butter in a 4-quart saucepan over medium heat.  Add the onion and cook until tender, stirring occasionally.

Step 2

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.

Step 3

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.

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Made With
Swanson® Premium White Chunk Chicken Breast in Water

Swanson® Premium White Chunk Chicken Breast in Water

BUY NOW
Campbell's® Condensed Tomato Soup

Campbell's® Condensed Tomato Soup

BUY NOW

Ratings & Reviews

(1)
  • Joyce H.

    July 22, 2011

    Chicken Curry Delight

    Did some variations here and there. Utilized baked chicken breasts. 2% milk as my can of soup was a bit larger anyway. No cornstarch. Overall a great easy recipe plan for a very nice masala chicken dish. Served with pea pulao (basmati with peas:) Yummmeeee

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