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 Cream of Chicken Soup
1 14 oz can of coconut milk
1 cup frozen peas
2 tablespoon fresh cilantro, optional
Directions
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 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.
