- 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
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.
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.
Calories: 241kcal | Carbohydrates: 9g | Protein: 27g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 137mg | Potassium: 586mg | Fiber: 3g | Sugar: 3g | Vitamin A: 322IU | Vitamin C: 19mg | Calcium: 31mg | Iron: 2mg