What’s in My Pantry – Curried Chicken

I was at a loss as to what to whip up for supper last night, until I poked about in my pantry. This recipe is NOT a high end gourmet anything. It’s a quick and dirty throw down for what I had on hand.

Quick Curried Chicken
Prep time: 15 minutes
Servings: 2

1 can (10.5oz) condensed cream of mushroom soup, do not add water
1 can (12.5oz) chicken breast, drained
1 can (4oz) sliced mushrooms, drained
1/2 tsp powdered garlic
1 tbsp dry parsley
2 tbsp Madras curry powder (to taste)
Rice for serving

In a microwave safe bowl, mix soup, spices, mushrooms and chicken, folding thoroughly. Do not stir unless you want the chicken broken up into strings.

Microwave for 2 minutes. Stir gently. Repeat once.

Serve over rice.

Feel free to add potato, asparagus, chopped greens, or any other goodies that you have on hand or prefer. For a richer sauce throw in a tablespoon of sour cream or mayonnaise. Likewise, heat it up to suit your tastes. Curry is a hot or not as the diner prefers.

Simple add-on sides for a Madras curry include naan, raisins, shredded coconut, a fruit chutney, or sweet gherkins. Arrange these items so that your individual diners may customize their dish.

We used brown rice, and sprinkled shredded mozzarella lightly over the top for additional dairy and protein. My apologies for a lack of photos, but we were really hungry.

–Ann Cathey