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Curry in a Hurry

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


  • 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

Nutrition Information

  • calories (1/4 of recipe): 399
  • fat 13 g
  • satfat 4 g
  • sodium 1,184 mg
  • cholesterol 67 mg

How to Make It

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

    Cook rice according to package directions and keep it warm.

    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.

    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.

    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).