Curry Chicken

Onion chopped
Carrots (4) chopped
Celery (2 stalks) chopped
.5 c frozen peas
2 tbsp olive oil
1 can Campbells mushroom soup (condensed)
.25 cup milk
1tsp butter
2 tbsp Curry powder
salt and pepper to taste

In a deep pan, Cook onion, carrot and celery in olive oil until tender, then add chicken thighs. Add curry salt and pepper once chicken is half cooked. Cook chicken through. Mix condensed soup with milk in a seperate container then add to the chicken and vegetables. Add frozen peas in at the end.
Enjoy with rice

Number of Servings: 4

Recipe submitted by SparkPeople user KMEYER_PHT.