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Creamy curry chicken with white rice

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. 
4.38 from 27 votes
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Course: Dinner
Cuisine: American
Keyword: creamy curry chicken
Servings: 4
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

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
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