Chicken Condiment Curry
Serve this fast and tasty chicken curry on a bed of hot cooked jasmine rice topped with your choice of condiments.
4 boneless, skinless chicken breast halves
1/4 teaspoon onion powder
1/4 teaspoon tarragon
3 tablespoons butter
3/4 cup coarsely chopped onion
3/4 cup chopped green pepper
3/4 cup thinly sliced celery
3 (10.75-ounce) cans golden mushroom soup
2 teaspoons mild curry powder
1 cup peeled, diced tart apples
4 cups cooked rice for accompaniment
Suggested Condiments to Serve as Topping: chutney, sliced green onions, chopped peanuts, shredded coconut, crumbled bacon, chopped hard cooked eggs, chopped green pepper, raisins
- In medium saucepan, place chicken breasts and enough water to cover. Add onion powder and tarragon. Place over high heat and bring to a boil. Reduce heat and simmer about 15 minutes or until fork can be inserted in chicken with ease. Remove chicken from pan and cool, reserving 3/4 cup of the liquid. Cut chicken into 1/2-inch cubes.
- In large saucepan over medium heat, melt butter. Add onion, green pepper and celery; sauté about 5 minutes or until tender.
- Add mushroom soup, reserved liquid, chicken, curry powder and apples, stirring gently. Bring to a boil, reduce heat and simmer, covered, about l0 minutes or until apples are tender.
Makes 4 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.