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Weeknight Chicken Curry
Level
Easy
Prep
10 minutes
Cook
20 minutes
Servings
5 servings
Weeknight Chicken Curry is a simple dish that's full of flavor and easy to prepare. This recipe is sure to top the list of must-have dinners. Serve over rice to make a heartier meal. Chopped fresh cilantro adds an extra flair as a garnish.
KEY INGREDIENTS
Carnation
Evaporated Milk
NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk 12 oz
NET 12 fl oz (354 mL)
INGREDIENTS
  • 1 tablespoon vegetable oil
  • 1 pound boneless, skinless chicken tenders
  • 1 large red bell pepper, sliced
  • 1 medium onion, thinly sliced
  • 2 teaspoons curry powder
  • 2 teaspoons ground coriander
  • 1 teaspoon ground turmeric
  • 4 cloves garlic, finely chopped
  • 1 tablespoon peeled and grated ginger
  • 1 cup frozen peas
  • 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • Cooked brown rice (optional)
  • Chopped fresh cilantro
MAKE IT
Step 1
Heat oil in large skillet over medium-high heat. Season one side of chicken with salt and ground black pepper; add to skillet, seasoning side down. Cook until browned; turn over and cook until no longer pick in center. Remove from skillet.
Step 2
Add bell pepper, onion, curry powder, coriander and turmeric to same skillet; cook, stirring frequently, for 4 minutes. Stir in garlic and ginger; cook for 30 seconds or until fragrant.
Step 3
Add evaporated milk; stir to break up any brown bits on bottom of pan. Add cooked chicken with any juices that have accumulated to skillet along with peas. Cook, stirring occasionally, for 5 minutes or until heated through. Serve over rice; top with cilantro.
VARIATIONS
Substitute 1 3/4 cups (11.5-oz. pkg.) NESTLE® TOLL HOUSE® Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels.
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