CHICKEN CURRY
1 pound boned chicken, cut into strips
1/2 cup thickly sliced onion
1 1/2 teaspoons curry powder
1 tablespoon oil
1 cup water
1 (10 3/4 oz.) can Campbell’s Condensed Cream of Chicken Soup
1/4 cup raisins
1 1/2 cups dry Minute Rice
1 medium tart apple, coarsely diced
2 tablespoons chopped salted peanuts (for garnish)
Cook and stir chicken, onion and curry powder in hot oil in skillet until chicken is lightly browned.
Add water, soup and raisins. Bring to a full boil. Stir in rice. Add apple. Cover; remove from heat. Let stand 5 minutes. Fluff with fork.
Sprinkle with chopped nuts before serving.
Makes 4 servings
From: Recipelink.com
Source: Recipe booklet: Soup'N Rice Recipes, Minute Rice, 1990 |