Curry Chicken & Green Pea Sauce
When you start with our cream of mushroom soup it makes it easy to make something a little adventurous. Just one or two ingredients can transform our soup into an authentic ethnic dish. For a little taste of India just add some curry powder and peas to the base recipe.
Ingredients
1.25 pounds skinless, boneless chicken breast halves
1 teaspoon curry powder
1 tablespoon vegetable oil or olive oil
0.5 cup water
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
1 cup frozen peas
1 teaspoon curry powder
1 tablespoon vegetable oil or olive oil
0.5 cup water
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
1 cup frozen peas
Instructions
Season the chicken. Heat the oil in a 10-inch skillet over medium-high heat. (Make sure the skillet and oil are hot before adding the chicken- it will jump start the browning and prevent the chicken from sticking.) Add the chicken and cook for at least 3 minutes before turning (if it doesn't turn easily give it another minute on that side) then cook until both sides are well browned. Remove the chicken from the skillet.
Add the curry powder to the skillet and cook and stir for 1 minute. Add the water and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Stir in the soup and peas and heat to a boil.
Return the chicken to the skillet. Reduce the heat to medium-low. Cover and cook for 5 minutes or until the chicken is cooked through. Season to taste.
Add the curry powder to the skillet and cook and stir for 1 minute. Add the water and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Stir in the soup and peas and heat to a boil.
Return the chicken to the skillet. Reduce the heat to medium-low. Cover and cook for 5 minutes or until the chicken is cooked through. Season to taste.
Curry Chicken & Green Pea Sauce
When you start with our cream of mushroom soup it makes it easy to make something a little adventurous. Just one or two ingredients can transform our soup into an authentic ethnic dis...
Directions
Print
Season the chicken. Heat the oil in a 10-inch skillet over medium-high heat. (Make sure the skillet and oil are hot before adding the chicken- it will jump start the browning and prevent the chicken from sticking.) Add the chicken and cook for at least 3 minutes before turning (if it doesn't turn easily give it another minute on that side) then cook until both sides are well browned. Remove the chicken from the skillet.Add the curry powder to the skillet and cook and stir for 1 minute. Add the water and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Stir in the soup and peas and heat to a boil.Return the chicken to the skillet. Reduce the heat to medium-low. Cover and cook for 5 minutes or until the chicken is cooked through. Season to taste.
Ingredients
1.25 pounds skinless, boneless chicken breast halves1 teaspoon curry powder1 tablespoon vegetable oil or olive oil0.5 cup water1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup1 cup frozen peas
Chicken with Honey Mustard Glaze
Here's a tasty dish that's both sophistica...
Maple Pecan Chicken
Creamy maple pecan sauce gives your chicke...
Chicken Creole with Chile Cream Sau...
Lime juice adds a burst of freshness to th...
Chicken & Asparagus with Farro
Change up your routine by making this Chic...