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Curried chicken and vegetables

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  • Prep Time5 mins
  • Total Time5 mins
  • Makes4 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 25.6g, Carbohydrates 12g, Fat 10.4g, Fibre 2.2g, Sodium 693mg.

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