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.
cost per recipe: $13.50
The price is determined by the national average.
pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
tablespoon curry powder
teaspoon ground cumin
tablespoons vegetable oil
cloves garlic, chopped
large onion, chopped (about 1 cup)
tablespoon soy sauce
can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
cups Swanson® Chicken Brothor Swanson Chicken Stock
medium green pepper, cut into 1-inch pieces (about 1 cup)
can (about 8 ounces) peas and carrots, drained
can (about 4 ounces) sliced mushrooms, drained
medium tomato, cut into wedges
cups 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.