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Chicken Curry in a Hurry

One-Pot Chicken Curry
  • prep time: 5 min
  • total time: 35 min
  • serves: 4 people
  • calories: 499 1 serving

Making a chicken curry recipe has never been easier!  Our chicken curry has less than 10 ingredients but doesn't sacrifice flavor.  The curry powder provides the perfect spice blend of ginger, coriander, turmeric and other spices and the wonderful consistency of cream of mushroom soup eliminates the need for yogurt!  Rounding out this chicken curry recipe are hearty vegetable ingredients: sweet potatoes and greens- you can use kale or spinach.  This Chicken Curry in a Hurry is on the table in only 35 minutes.

Ingredients

cost per recipe: $10.93

  • 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
  • 3/4 cup milk or unsweetened coconut milk
  • 4 cups frozen cubed sweet potatoes or fresh cubed peeled sweet potatoes
  • 7 cups loosely packed spinach or kale

Instructions

  • 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 and cooked through.  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 15 minutes or until the potatoes are tender.

  • Step 3

    Add the spinach in batches, cooking until wilted before adding more.  Return the chicken to the skillet (with any juices released from the cooked chicken).  Cover and cook for 5 minutes or until hot.  Season to taste.

Reviews

(3)
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  • Added ingredients

    Mary H.
    January 22, 2018

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

  • Good but made some changes

    Leah L.
    February 11, 2017

    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

    Elizabeth J.
    August 17, 2018

    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.

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Calories 499
Total Fat 20 g
Sat. Fat 4.4 g
Trans Fat 0 g
Cholesterol 130 mg
Sodium 692 mg
Total Carb 48 g
Dietary Fiber 4 g
Sugar 3 g
Added Sugars 0 g
Protein 31 g
Vitamin D 4 %DV
Calcium 15 %DV
Iron 22 %DV
Potassium 28 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.