Autumn Chicken Curry

15 mL olive oil 1 Tbsp.
500 g boneless skinless chicken breasts. cut into cubes 1 lb.
15 mL Becel® Buttery Taste Margarine 1 Tbsp.
1 medium onion, chopped 1
4 large tomatoes, chopped 4
2 clove garlic, minced 2
30 mL chopped fresh ginger 2 Tbsp.
30 mL curry powder 2 Tbsp.
10 mL garam masala (optional) 2 tsp.
2 mL chili flakes, or more if desired 1/2 tsp.
1 pkg. Knorr® Autumn Vegetable Soup 1 pkg.
60 mL plain yogurt 1/4 cup

Heat olive oil in large skillet over medium-high heat and cook chicken, stirring occasionally, 10 minutes or chicken is thoroughly cooked. Remove chicken from skillet and set aside.

Melt Margarine in same skillet over medium heat and cook onion, stirring occasionally, 5 minutes or until transparent and lightly golden. Stir in tomatoes, garlic, ginger, curry powder, garam masala and chili flakes and cook, stirring occasionally, 5 minutes or until tomatoes are softened.


Return chicken to skillet. Stir in Knorr® Autumn Vegetable Soup; heat through.

Remove skillet from heat, then stir in yogurt or serve it on the side.

Serve, if desired, over basmati rice.

Number of Servings: 4

Recipe submitted by SparkPeople user GITANA99.