Quick'n'Easy Chicken Curry with Rice
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 299.7
- Total Fat: 13.6 g
- Cholesterol: 66.1 mg
- Sodium: 966.3 mg
- Total Carbs: 19.8 g
- Dietary Fiber: 1.2 g
- Protein: 23.6 g
IntroductionAn easy 20 minute meal that pairs great with a salad. An easy 20 minute meal that pairs great with a salad.
1 c. long grain white rice (jasmine preferred)
2 c. water
1 pat of butter
1 can Cream of Chicken Soup
1/2 c milk
1to 2 Tbsp mild curry powder OR blend of mild and hot curry powders
1 12.5 oz can cooked chicken breast, drained
Use hot curry powder to add heat to the dish instead of hot sauce or peppers. Heating the curry in a small skillet before adding to the soup releases the oils in the spices and makes it more pungent. High quality curry makes all the difference in the world for this dish.
In the meantime, combine soup and milk and stir until smooth (add more milk for a thinner sauce). Stir 1 to 2 tablespoons quality curry powder, depending on how strong you want the curry flavor to be. (For spicier curry, add 1/4 to 1/2 teaspoon hot curry powder.) Taste and adjust seasonings. Remember--flavors will intensify as the soup heats up!
After spices are incorporated, stir in chicken. Heat on medium-low, stirring occasionally.
When rice is done, divide into 4 servings. Place one serving on plate or bowl and then add 1/4 chicken curry soup. Serve.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user BELASARIA.