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One-Pot Chicken Curry

One-Pot Chicken Curry

4.33 3

Making a curry recipe was never easier thanks to the wonderful consistency of cream of mushroom soup!  This foolproof one-pot chicken curry is on the table in less than an hour!

serves 4 people

Ingredients

cost per recipe: $7.43

The price is determined by the national average.

  • 1 1/4

    pounds boneless, skinless chicken thigh

  • 2

    tablespoons olive oil

  • 1

    tablespoon curry powder

  • 1

    can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

  • 1/2

    cup milk

  • 2

    pounds sweet potato, peeled and cut into 1-inch pieces (about 4 cups)

  • 8

    cups loosely packed spinach or kale

view nutrition info

How to Make It

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.

Step 1

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.

Step 2

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.

Step 3

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.

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Made With
(10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

(10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

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Ratings & Reviews

(3)
  • Mary H.

    January 22, 2018

    Added ingredients

    I added carrots, onion, garlic and 1/4 cup coconut milk. YUMMY!!!!

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  • Elizabeth J.

    August 17, 2018

    One Pot Chicken Curry

    This was so good and I have enough for dinner again. I loved how rich and filling it all was. I will make it again.

    Was this helpful?

    (0) (0)
  • Leah L.

    February 11, 2017

    Good but made some changes

    This turned out good, my husband and I liked it. I made a few changes. 1) I used beef stew instead of chicken 2) I added chopped onions and garlic 3) I used more curry, didn't really measure but maybe double the recipe. Also I also felt like there wasn't enoug liquid so 4) I added about a half a can of water and a beef buillion. I probably would have added more milk instead but didn't think about it until after I'd done it. Oh, I also 5) used less spinach I don't know how eight cups would have fit in there. I used maybe 4 or 5. I will make this again. I also made brown rice. My husband did say it was a lot of potatoes so maybe less of those next time. But this was a simple, easy receipt and I'm glad I found and tried it.

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