Curried chicken and vegetables

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PREP TIME

5 min

Makes

4 servings

* PLUS Cooking time: 30 minutes

Ingredients

  • 1 tsp olive oil
  • 1 tsp curry powder , preferably medium
  • 8 skinless, bone-in chicken thighs
  • 284-mL can condensed cream of chicken soup , or cream of celery
  • 2 1/2 cups frozen mixed vegetables , such as carrots, peas and corn

Instructions

  • Heat oil in a wide frying pan set over medium heat. Add curry and stir constantly for 1 minute. Add chicken and turn until coated, then push to side of pan. Add undiluted soup and 1/4 cup (50 mL) water to centre of pan. Stir just until mixed. It won’t be smooth. Cover and reduce heat to medium-low. Turn chicken and stir sauce every 5 minutes for a total of 20 minutes. Stir in vegetables and continue to cook until done as you like, from 5 to 10 minutes. Great over rice.

Nutrition (per serving)

  • Calories
  • 247,
  • Protein
  • 25.6 g,
  • Carbohydrates
  • 12 g,
  • Fat
  • 10.4 g,
  • Fibre
  • 2.2 g,
  • Sodium
  • 693 mg.

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