Easy Chicken Curry with Peas
Easy Chicken Curry recipe
Yield
4 servingsPrep
15 minCook
25 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
or margarine |
|
| 1 | pound |
chicken breast halves, boneless, skinless
|
|
| 1 | each |
tomatoes
coarsely chopped |
|
| 1 | pkg |
onion soup mix
|
*
|
| 2 | teaspoons |
curry powder
|
|
| 1 | cup |
water
|
|
| ½ | cup |
yogurt
plain |
|
| 2 | cups |
rice
cooked, hot |
|
| 2 | cups |
green peas
cooked, hot |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
or margarine |
|
| 453.6 | g |
chicken breast halves, boneless, skinless
|
|
| 1 | each |
tomatoes
coarsely chopped |
|
| 1 | pkg |
onion soup mix
|
*
|
| 1E+1 | ml |
curry powder
|
|
| 237 | ml |
water
|
|
| 118 | ml |
yogurt
plain |
|
| 473 | ml |
rice
cooked, hot |
|
| 473 | ml |
green peas
cooked, hot |
|
Directions
- Chicken breasts should be cut into thin strips.
In large skillet, melt butter and brown chicken over medium heat. Stir in tomato, then onion recipe soup mix and curry blended with water.
Simmer covered 15 minutes or until chicken is done. Stir in yougurt; heat through but do not boil.
To serve, arrange chicken and sauce over hot rice and peas. Serve, if desired, with flaked coconut, raisins, cashews, or almonds.
