Curry Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 can Campbell's Cream of Chicken Soup (condensed)1 can Campbell's cream of Mushroom with roasted Garlic Soup (condensed) 5-6 Chicken, boneless, skinless, thighs4 cloves Garlic1 whole Green Pepper1 whole medium Onion1 8oz package sliced Mushrooms2 c Milk (2 %)4 tbsp Curry Powder (or more to taste)1 c Basmati RiceNaan Indian Bread
Sautee Chicken and Garlic together (add oil if you like, but chicken should create all that is needed to cook) until chicken is fully cooked, remove chicken from pan and set aside.Start your rice on a separate burner. Add vegetables to pan, sautee until tender. Add milk, both cans of soup, and curry powder, mix until smooth. Re-add chicken to sauce, simmer for ten mintues. Serve curry over rice, with the heated naan bread on the side.
Serving Size: Makes 6-8 servings
Number of Servings: 6
Recipe submitted by SparkPeople user BABYDLLANG85.
Serving Size: Makes 6-8 servings
Number of Servings: 6
Recipe submitted by SparkPeople user BABYDLLANG85.
Nutritional Info Amount Per Serving
- Calories: 295.5
- Total Fat: 8.3 g
- Cholesterol: 56.1 mg
- Sodium: 546.8 mg
- Total Carbs: 37.0 g
- Dietary Fiber: 3.2 g
- Protein: 19.5 g
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