• Prep Time 30 minutes
  • Cooking Time 25 minutes
  • Makes 6 Servings
  • Freezing Not Recommended
  • Chicken and Vegetable Curry
    Chicken and Vegetable Curry

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Ingredients

  • 1 tbsp Canola Oil
  • 1 onion, diced
  • 4 cloves garlic, finely minced
  • 1 tbsp fresh ginger, finely minced
  • 2-3 tsp curry powder, to taste
  • 1 lb boneless skinless chicken breast, diced
  • Salt and pepper to taste
  • 1 red pepper, diced
  • 1 sweet potato, diced
  • 2 white potatoes, diced
  • 1 can Carnation® Evaporated Milk, Regular or 2%
  • 1 cup frozen peas
  • 1/2 cup fresh cilantro, chopped

Serving Size: 6 Servings

Next

Directions

Serving Size: 6 Servings

  • Heat oil over medium heat in large skillet. Add onion, garlic, and ginger and cook until softened, about 3 minutes. Add curry powder and cook stirring frequently, 1-2 minutes until fragrant. Sprinkle chicken with salt and pepper and add to pan. Brown chicken on both sides. Add pepper, sweet potato, potato and stir frequently, ensuring that vegetables are coated with curry powder. Add evaporated milk, increase heat to high and bring to a boil. Reduce to simmer, cover and cook 10-15 minutes or until potatoes are soft. Add peas and cilantro and cook uncovered another 5 minutes, until peas are hot. Serve with warm naan or over Basmati rice.
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