Dee's Curry Chicken

Campbell's Dee's Curry Chicken Recipe

In less than one hour, you can make this satisfying curry dish that doesn't compromise flavor.  Convenient products like cream of mushroom soup, chicken stock and canned vegetables makes it easy and delicious.

At a glance


15 min.


40 min.



Servings: about 1 cup each

Cook: 25 min.

Made With

  • Campbell’s® Condensed Cream of Mushroom Soup

    Campbell’s® Condensed Cream of Mushroom Soup

  • Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

    Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

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What You'll Need

1 1/4 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
1 tablespoon curry powder
1 teaspoon ground cumin
2 tablespoons vegetable oil
2 cloves garlic, chopped
1 large onion, chopped (about 1 cup)
1 tablespoon soy sauce
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
1 3/4 cups Swanson® Chicken Broth or Swanson Chicken Stock
1 medium green bell pepper, cut into 1-inch pieces (about 1 cup)
1 can (about 8 ounces) canned peas and carrots and carrots, drained
1 can (about 4 ounces) sliced canned mushrooms, drained
1 medium tomato, cut into wedges
2 cups long grain white rice, cooked, prepared according to package directions (about 6 cups)

How to Make It

  • 1

    Season the chicken with the curry powder and cumin. Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Remove the chicken from the skillet.

  • 2

    Reduce the heat to medium. Heat the remaining oil in the skillet. Add the garlic and onion and cook until the onion is tender, stirring often.

  • 3

    Stir the soy sauce, soup, broth, pepper, peas and carrots, mushrooms and tomato in the skillet. Return the chicken to the skillet. Heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.  Serve the chicken mixture over the rice, if desired.

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  • Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
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