Curried Chicken with Coconut

Campbell's Curried Chicken with Coconut Recipe

Looking for something different to make for dinner?  Try this easy to make curried chicken...it's ready in less than an hour, uses just one skillet and gets a burst of flavor and texture from chopped peanuts and flaked coconut.

At a glance

Prep

15 min.

Total

40 min.

Serves

4

Servings: 2 cups each

Cook: 25 min.

Made With

  • Campbell’s® Condensed Cream of Asparagus Soup

    Campbell’s® Condensed Cream of Asparagus Soup

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What You'll Need

2 tablespoons vegetable oil
1 pound boneless, skinless chicken breast, cut into 1-inch cubes
1 medium green bell pepper, cut into 2-inch-long strips (about 1 1/2 cups)
1 1/2 teaspoons curry powder
1/4 teaspoon ground ginger or 3/4 teaspoon grated fresh ginger root
1/4 teaspoon crushed red pepper
1/8 teaspoon garlic powder
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Asparagus Soup
2/3 cup milk
2 tablespoons chopped fresh cilantro leaves or parsley
4 cups hot cooked white rice
1/4 cup flaked dried unsweetened coconut
1/4 cup chopped dry roasted salted peanuts

How to Make It

  • 1

    Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned, stirring often. Remove the chicken from the skillet.

  • 2

    Heat the remaining oil in the skillet. Add the green pepper, curry, ginger, crushed red pepper and garlic and cook until the pepper is tender-crisp.

  • 3

    Stir the soup, milk and 1 tablespoon cilantro in the skillet. Heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve over the rice. Sprinkle with the remaining cilantro, coconut and peanuts.

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RID#24255

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