Chicken Curry in a Hurry

Michele Sannino


This has been my daughter's favorite meal (and her best friend loves it too) since she was little. I like the fact it's quick and easy.

★★★★★ 1 vote
up to 4 people
30 Min
Stove Top


1-2 pkg
chicken tenderloins
1 can(s)
cream of mushroom soup (or cream of chicken)
3/4-1 1/2 can(s)
milk (until you reach your desired consistency)
2 c
frozen peas
1 small
1 tsp
garlic powder
2-3 Tbsp
curry powder (add according to your taste)
2 Tbsp
olive oil (or vegetable oil)
Pot of
cooked rice (or use noodles)


1**Let me start by saying all measurements are guesstimates, I don't measure**
In frying pan add oil, chicken, and garlic powder. Cook over med high heat until golden brown on the outside and barely pink on the inside.
2Add onions and cook until soft.
3Add soup and milk, stirring until it bubbles.
4Add peas and curry powder (as much as you like, this recipe is tamed down on the curry daughter and I add a lot more!) and simmer covered until peas are heated through (approximately 10-15 min).
5Serve over rice (or noodles) and enjoy.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Other Tag: Quick & Easy