More bites for your budget
Chicken Curry in a Hurry
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!
Ingredients
- 1 1/4 pounds boneless, skinless chicken thigh
- 2 tablespoons olive oil
- 1 tablespoon curry powder
- 1 can (10.5 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
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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.
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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.
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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.
Made With
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.