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Quick Curry Chicken
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Description
This is a very versatile recipe; it is easy enough to be a weeknight dinner, but good enough to be sunday lunch. It multiplies easily to feed a crowd and crowds love it!
Ingredients
- 1 cup Spring Onions, Chopped
- 2 Tablespoons Butter
- 1 can Cream Of Celery Soup
- 1 can Cream Of Chicken Soup
- 1-½ teaspoon Red Curry Powder, Plus More To Taste
- 2 cups Sour Cream
- ½ teaspoons Paprika
- 1 teaspoon Nutmeg
- 1 teaspoon Ginger
- Juice Of 1/2 Lemon
- 4 cups Cooked Chicken Shredded
Preparation
Cook onion in butter until tender, but not brown. Add soup; heat and stir until smooth. Stir in sour cream, curry, spices and lemon juice. Add chicken and heat entire mixture until nicely blended. Adjust seasonings to taste. Serve over hot basmati or jasmine rice.
This is really good with the following condiments:
Flaked sweetened coconut
Crushed peanuts
Chutney
Chopped Green onions
Chopped hard boiled eggs
Crumbled bacon
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2 Comments
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Belinda on 12.29.2010
Oooohhhh…I have a recipe similar to this that I’ve been making since college…I thought it was the utmost in sophistication to have friends over for *exotic* dinners! lol I still love that recipe though…I think mine originally came from Southern Living. I am going to try your version soon!
pixiethief on 10.20.2009
Just made this for dinner- YUM. Straightforward recipe, and very tasty.
Just as a note: I swapped out some of the chicken for diced, boiled sweet potatoes, and used vidalia onion because I had some on hand. But then, I like my curries a little sweet.