Curry in a Hurry

Kids will get a kick out of customizing their curry with different garnishes.
4 servings


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1 cup instant rice
Nonstick cooking spray
1/2 cup pre-sliced sweet green pepper, chopped
1 medium onion, chopped
1/2 cup packaged sliced mushrooms
10 3/4-oz can cream of chicken soup
10 3/4-oz can cream of mushroom soup
1 cup water
1 to 2 teaspoon mild curry powder
2 cups pre-cooked white-meat chicken strips
Optional:Shredded coconutChopped hard-boiled eggRaisinsFinely chopped peanutsBottled chutney


Prep time: 3 minutes
Cooking time: 9 minutes
Total: 12 minutes

1. Cook rice according to package directions and keep it warm.

2. Meanwhile, in a large skillet coated with cooking spray, saute the pepper for 1 minute over high heat. Add the onion and mushrooms and cook another 2 minutes, or until soft. Remove the skillet from heat.

3. Add soups, water, and curry powder to skillet and stir. Return to medium heat and bring to a simmer. Add the chicken and cook, stirring occasionally, until hot, about 5 minutes.

4. Serve the chicken over the rice and let family members garnish as they like.

How kids can help: Measure ingredients; put garnishes in bowls.

TIP: Use leftover chicken, a pre-roasted deli chicken, or pre-cooked chicken strips (Perdue Shortcuts, for example; find in the refrigerated meat/poultry case in the supermarket).

Created date

December 2004

Nutritional Information

Calories (1/4 of recipe): 399
Fat 13 g
Satfat 4 g
Sodium 1,184 mg
Cholesterol 67 mg