Making a curry was never easier thanks to the wonderful consistency of cream of mushroom soup! This foolproof version is on the table in less than an hour!
cost per recipe: $7.43
The price is determined by the national average.
pounds boneless, skinless chicken thigh
tablespoons olive oil
tablespoon curry powder
can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
pounds sweet potato, peeled and cut into 1-inch pieces (about 4 cups)
cups loosely packed spinach or kale
Season the chicken as desired. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until browned on both sides. Remove the chicken from the skillet.
Add the curry powder to the skillet and cook and stir for 1 minute. Add the soup and milk and stir until smooth. Add the potatoes and heat to a boil. Reduce the heat to low. Cover and cook for 25 minutes or until the potatoes are tender.
Return the chicken to the skillet. Add the spinach. Cover and cook for 5 minutes or until the chicken is cooked through and the spinach is wilted, stirring occasionally. Season to taste.