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
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.
I added carrots, onion, garlic and 1/4 cup coconut milk. YUMMY!!!!
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.
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.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.