Creamy Curry Chicken and Rice

I don’t know about you but, I am always looking for a quick and easy weeknight dinner that I can make in a flash. My kids love Indian food so it's nice to make this on the regular for them. I find that when I mix things up a bit with our weekly menus I can get them to eat healthier.

Also, they love this type of sauce so I can add all the vegetables in here and they might actually eat them. They prefer green beans but you could use broccoli, snap peas, peppers, onions, or mushrooms.

We get so busy during the week, that 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. That creamy curry sauce!

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!

• 1 lb boneless skinless chicken breasts or chicken thighs, cut into 1-inch pieces
• salt and pepper
• 2 tablespoon olive oil (canola or avocado will also work)
• 2 teaspoon yellow curry powder
• 1 teaspoon turmeric (gives it great color and nutrition)
• 3 garlic cloves, diced
• 1 medium yellow onion, diced
• 1 10.5 oz can of Campbell's Cream of Chicken Soup (the secret ingredient that makes it so creamy!)
• 1 14 oz can of coconut milk (full fat is best or you could substitute heavy cream)
• 1 cup frozen peas
• 2 tablespoon fresh chopped cilantro for garnish
• add a little cayenne pepper if you like it spicy

1. Heat the olive oil in a skillet set to medium.
2. Sprinkle chicken pieces with salt and pepper and add to a large skillet. Cook 6-8 minutes over medium-high heat or until lightly browned. It’s okay if it’s still a little pink, because it will continue to cook later.
3. 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.
4. 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.
5. Sprinkle with chopped cilantro if desired and serve with white rice, brown rice or quinoa.

• 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.
• I prefer full-fat coconut milk in this creamy coconut chicken curry but the lower fat version will work as well.
• The leftovers can easily be eaten for lunch during the week. Just keep the curry chicken and rice separate when storing in the refrigerator.

1. How do I make my curry creamier? Well, I'm so glad you asked because that is exactly the problem I've solved in this Creamy Chicken Curry with Rice. I use Campbell's Cream of Chicken Soup and it's the perfect addition to make the sauce extra creamy. I also love using full-fat coconut milk in this but you can substitute heavy cream and get the same result.
2. Can I use milk in curry instead of cream? You can use any milk but a low fat or heaven forbid skim will not do the trick. Just know that it will change the sauce to be runnier and have less flavor. Fat = flavor.
3. Can you use coconut cream in curry? I have used coconut cream in curry before but you have to really mix it up well. When you open the can it will be separated and needs to be well incorporated before you use it in the curry sauce.

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• Instant Pot Pork Tacos

Adapted from my Easy Beef Curry Recipe.