Warm up with a bowl of chicken curry. Chock full of tender chicken, sweet potatoes, cauliflower, rice and peas, this homemade quick-skillet chicken curry is savoury and delicious.
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
8 boneless skinless chicken thighs, cut into 1-1/2-inch pieces
1 clove garlic, minced
1 Tbsp. oil
2 medium sweet potatoes, peeled, cut into 1/2-inch chunks
2 cups small cauliflower florets
1 can (19 fl oz/540 mL) diced tomatoes, undrained
1 can (10 fl oz/284 mL) condensed cream of celery soup
1 Tbsp. curry powder
1-1/2 cups instant white rice, uncooked
1 cup frozen peas, thawed
1/4 cup raisins
1/4 cup cashews
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How do I make it ?
Cook and stir chicken and garlic in hot oil in large skillet on medium-high heat until browned and cooked through.
Add sweet potatoes, cauliflower, tomatoes with their liquid, the soup and curry powder; mix well. Bring to boil. Reduce heat to medium; cover and cook 10 min. or until vegetables are tender.
Remove from heat. Stir in rice and peas. Cover and let stand 5 min. Sprinkle with raisins and cashews.
Kraft Kitchen Tips!
Make it Your Own
Curry powder can be mild, medium or hot. Additional curry powder can be added to suit your personal preference.
Calories From Fat
% Daily Value
Total fat 12.6 g
Saturated fat 0 g
Sodium 691 mg
Total carbohydrate 46.7 g
Dietary fibre 5.9 g
Sugars 0 g
Protein 21.4 g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.