This foolproof Creamy Curry Chicken and Rice is the perfect easy weeknight meal your family will love. It’s loaded with chicken, vegetables and a flavorful broth made with curry, turmeric and Campbell’s® Cream of Chicken Soup.
This post is sponsored by Campbell’s®, but all opinions are my own.
I don’t know about you but, I am always looking for quick and easy meal options that I can make in a flash. We get so busy during the week, we don’t have time to spend hours making dinner. This easy Creamy Curry Chicken and Rice fits the bill. The broth is full of smoky, earthy flavor and it’s extra creamy, perfect when served with rice.
I started by sautéing the chicken in a little bit of olive oil to get some browning on the outside. Then I sauté the onions, garlic, turmeric and curry powder which makes the house smell delicious!
The curry broth comes together quickly by adding Campbell’s® Cream of Chicken Soup and coconut milk. Add the peas and you are good to go.
There are many ways you can adapt this recipe to use what you have in the fridge. Use green beans or broccoli instead of peas. Don’t have chicken? Don’t worry, you can use beef, shrimp or pork in place of the chicken. It’s infinitely adaptable which makes it a great choice for a quick weeknight meal.
The leftovers can easily be eaten for lunch during the week. Just keep the curry chicken and rice separate when storing in the refrigerator.
Looking for More Quick Weeknight Meals?
- Thai Basil Chicken with Rice Noodles
- Chinese Five Spice Chicken Bowl
- Turmeric Salmon and Couscous
- Sheet Pan Cod with Butternut Squash
- Instant Pot Pork Tacos
Creamy Curry Chicken and Rice
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into pieces
- salt and pepper
- 2 tablespoon olive oil
- 2 teaspoon yellow curry powder
- 1 teaspoon turmeric
- 3 garlic cloves, diced
- 1 medium yellow onion, diced
- 1 10.5 oz can of Campbell’s® Cream of Chicken Soup
- 1 14 oz can of coconut milk
- 1 cup frozen peas
- 2 tablespoon fresh cilantro, optional
Instructions
- Heat the olive oil in a skillet set to medium.
- Sprinkle chicken with salt and pepper and add to pan. Cook 6-8 minutes or until lightly browned. It’s okay if it’s still a little pink, because it will continue to cook later.
- Remove chicken from pan and set aside. Add garlic and onions. Cook until softened about 5 minutes. Add the turmeric and curry powder, stir and cook about a minute.
- Add the Campbell’s® Cream of Chicken Soup and the coconut milk. Stir well. Add the chicken back to the pot and cook for about 5 minutes or until the chicken is fully cooked and the sauce is thick.
- Sprinkle with chopped cilantro if desired and serve with rice.
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