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 flavour. 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! Rounding out this chicken curry recipe are hearty vegetable ingredients: sweet potatoes and greens - you can use kale or spinach. This Chicken Curry in a Hurry is on the table in only 35 minutes.
- 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.
- 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.
- 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.
Recipe Made With
CAMPBELL’S® Condensed Cream of Mushroom Soup
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