Curried Chicken Recipe

Curried Chicken Recipe

  • 2 tablespoons butter or stick margarine
  • 2 teaspoons curry powder
  • 1 medium onion, finely chopped
  • 2 cups finely chopped peeled apples
  • 1 (10.75 ounce) can reduced-fat, reduced-sodium cream of mushroom soup, undiluted
  • 1/2 cup fat-free milk
  • 1 1/2 pounds skinless, boneless chicken breast meat – cubed
  • 1 (4 ounce) can mushroom stems and pieces, drained
  • 1 cup frozen peas
  • 1/8 teaspoon paprika
  • Hot cooked noodles or rice (optional)
  1. Place butter in a 2-1/2-qt. microwave-safe dish. Cover and microwave on high for 40-50 seconds or until melted. Stir in curry powder. Add onion and apple; stir until coated. Cover and microwave on high for 2-3 minutes or until crisp-tender, stirring once.
  2. Stir in the soup, milk, chicken and mushrooms; cover and microwave on high for 9-10 minutes or until chicken is no longer pink, stirring twice. Add peas; sprinkle with paprika. Cover and cook 3-4 minutes longer or until peas are tender. Serve over noodles if desired.
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