Campbell soup chicken curry recipe is a dish made from Campbell’s condensed soup and cooked with a can of coconut milk and skinless chicken thigh.
This Campbell soup chicken curry recipe is made to be low in calories but high in flavor. This isn’t your average dinner!
If you love the flavors of Indian cuisine, then this dish is perfect for you! It cooks up quickly, and the leftovers taste just as good as before.
The Campbell soup chicken curry recipe is made for just about every occasion. Whether it’s a cold day in the wintertime or a summer evening, you’ll find no shortage of uses for this classic Campbell soup recipe. It’s best served with hot, steamed rice, but it goes well with just about any side.
How To Make Campbell Soup Chicken Curry Recipe?
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Serves: 4 persons
Ingredients
- 1 1/4 pounds boneless, skinless chicken thigh
- 2 tablespoons olive oil
- 1 tablespoon curry powder
- 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
- 3/4 cup milk or unsweetened coconut milk
- 2 pounds sweet potato, peeled and cut into 3/4-inch pieces (about 4 cups)
- 7 cups loosely packed spinach or kale
Instructions
Step-1. In a large skillet, heat the olive oil over medium-high heat. Add the curry powder and cook, constantly stirring, for 1 minute. Add the chicken thighs and often stir until browned on all sides, about 5 minutes.
Step-2. Stir in the condensed soup and continue cooking until the mixture thickens and bubbly, about 2 minutes. Stir in 1/4 cup of milk to deglaze the pan if necessary; add more milk to achieve your desired thickness.
Step-3. Add the sweet potato and cook, occasionally stirring, until the sweet potato is tender and the chicken is done.
Step-4. Add the spinach and cook for about 1 minute or until just wilted, stirring frequently. Stir in the remaining 1/4 cup milk to blend flavors. Serve over hot cooked rice or another starch of your choice.
Nutrition Facts Of Campbell Soup Chicken Curry Recipe
- Calories: 519.8 kcal
- Protein: 45.9 g
- Carbohydrates: 68.8 g
- Fat: 21.6 g
- Cholesterol: 167 mg
- Sodium: 1,024 mg
Amazing 6 Health Benefits Of Campbell Soup Chicken Curry Recipe
1. Good For The Heart
Curry powder is a blend of up to 20 different spices. It contains turmeric, which has been found to have anti-inflammatory properties and may help ease the pain associated with arthritis. Curry is also high in essential nutrients such as vitamin C and folate, important for good heart health.
2. Good For Bones
Calcium is an important nutrient for building healthy bones and teeth. Curry powder contains a good amount of calcium, which is important for maintaining bone density and preventing osteoporosis.
3. Good For Immunity
In addition to its anti-inflammatory properties, curry may also help fight colds and the flu. Curry contains vitamin C, an antioxidant that improves the immune system’s ability to protect the body from illness and infection.
4. Healthy Liver
Curry powder has many beneficial properties for liver health, including antioxidants and anti-inflammatory compounds. Curry is also high in B vitamins, which are important for liver function.
5. Controls Cholesterol
The minerals in curry powder control “bad” LDL cholesterol levels and promote the production of “good” HDL cholesterol. Curry can lower both total cholesterol and unhealthy LDL levels.
6. Reduces Inflammation In The Body
Turmeric, the main ingredient in curry powder, has natural anti-inflammatory properties which help reduce pain and swelling throughout the body.
How To Make More Delicious?
Campbell soup chicken curry recipe is a dish made from Campbell’s condensed soup and cooked with a can of coconut milk and skinless chicken thigh.
This Campbell soup chicken curry recipe is made to be low in calories but high in flavor. This isn’t your average dinner!
If you love the flavors of Indian cuisine, then this dish is perfect for you! It cooks up quickly, and the leftovers taste just as good as before.
The Campbell soup chicken curry recipe is made for just about every occasion.
Can I Use Less Curry Powder?
Curry powder can be a little overpowering if you use too much. An easy way to control the flavor is to start with 1/2 teaspoon of curry powder and add more as needed. If you feel your dish needs more spice, add more curry powder.
Can I Make This Dish With Skinless Boneless Chicken Breasts Or Thighs?
Yes, you can make this dish with any chicken. If you use breast meat, cook the meat until it is white all the way through and no longer pink before adding the vegetables.
Can I Freeze This?
Yes, you can freeze this Campbell soup chicken curry. You can also store it in the fridge for 3 to 4 days. You can also Cook Made Easy Chicken Curry Recipe using this same recipe and instructions.
Can I Eat This All Year Round?
Yes, you can eat this all year round and enjoy summer flavors to cool down those hot summer days! You can even make a batch and freeze it to have some semi-prepared meals when you need them.
Conclusion
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