Creamy Curry Chicken and Rice

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.

4 from 1 vote

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Course: Dinner

Cuisine: American

Keyword: creamy curry chicken

Servings:

Calories: 241kcal

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. Add the frozen peas. 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.

Notes

Please use full-fat coconut milk or heavy cream for the best results.

You an substitute any vegetables in here you like; broccoli, green beans, peppers, snow peas, or mushrooms.

Nutrition

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