Name: Campbell’s Chicken Curry recipe
Ingredients: Pantry Staples & Aromatics: 1 tablespoon vegetable oil or coconut oil; 1 medium yellow onion, finely chopped; 2-3 cloves garlic, minced; 1-inch piece of fresh ginger, grated or finely minced (or 1/2 teaspoon ground ginger); 1 (10.5-ounce / 298g) can Campbell’s Cream of Chicken Soup (or Cream of Mushroom Soup for a slightly different flavor profile); 1/2 cup chicken broth or water (adjust for desired consistency); 1-2 tablespoons good quality curry powder (adjust to your taste – mild, medium, or hot); 1/2 teaspoon ground turmeric (for color and earthy flavor); 1/4 teaspoon ground cumin; Pinch of cayenne pepper or red pepper flakes (optional, for extra heat); Salt and freshly ground black pepper to taste; Protein & Vegetables: 1 – 1.5 lbs (450-680g) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces; 1 cup frozen peas (optional, add towards the end); 1 cup chopped vegetables like carrots, bell peppers, or broccoli florets (optional, cook with onions or steam separately); For Serving: Cooked basmati rice or jasmine rice; Fresh cilantro or parsley, chopped (for garnish); Naan bread or roti (optional); A squeeze of fresh lime or lemon juice (optional, to brighten flavors)

Ingredients

Scale

- Pantry Staples & Aromatics:
  - - 1 tablespoon vegetable oil or coconut oil
  - - 1 medium yellow onion, finely chopped
  - - 2–3 cloves garlic, minced
  - - 1-inch piece of fresh ginger, grated or finely minced (or 1/2 teaspoon ground ginger)
  - - 1 (10.5-ounce / 298g) can Campbell’s Cream of Chicken Soup (or Cream of Mushroom Soup for a slightly different flavor profile)
  - - 1/2 cup chicken broth or water (adjust for desired consistency)
  - - 1–2 tablespoons good quality curry powder (adjust to your taste – mild, medium, or hot)
  - - 1/2 teaspoon ground turmeric (for color and earthy flavor)
  - - 1/4 teaspoon ground cumin
  - - Pinch of cayenne pepper or red pepper flakes (optional, for extra heat)
  - - Salt and freshly ground black pepper to taste

- Protein & Vegetables:
  - - 1 – 1.5 lbs (450-680g) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  - - 1 cup frozen peas (optional, add towards the end)
  - - 1 cup chopped vegetables like carrots, bell peppers, or broccoli florets (optional, cook with onions or steam separately)

- For Serving:
  - - Cooked basmati rice or jasmine rice
  - - Fresh cilantro or parsley, chopped (for garnish)
  - - Naan bread or roti (optional)
  - - A squeeze of fresh lime or lemon juice (optional, to brighten flavors)

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Instructions

1. Prepare the Chicken and Aromatics:
  - - Cut the boneless, skinless chicken into 1-inch pieces. Season lightly with a pinch of salt and pepper.
  - - Finely chop the onion, mince the garlic, and grate or mince the fresh ginger. If using additional fresh vegetables like carrots or bell peppers, chop them now.

1. Sauté Aromatics and Bloom Spices:
  - - Heat the vegetable oil or coconut oil in a large skillet or Dutch oven over medium heat.
  - - Add the chopped onion (and any other firm fresh vegetables like carrots or bell peppers) and cook until softened and translucent, about 5-7 minutes.
  - - Stir in the minced garlic and grated ginger. Cook for another minute until fragrant, being careful not to burn the garlic.
  - - Add the curry powder, ground turmeric, ground cumin, and cayenne pepper (if using) to the skillet. Cook, stirring constantly, for 1-2 minutes. This step, known as “blooming” the spices, toasts them slightly and helps to release their full aroma and flavor.

1. Cook the Chicken:
  - - Add the seasoned chicken pieces to the skillet with the aromatics and spices.
  - - Cook, stirring occasionally, until the chicken is lightly browned on all sides and mostly cooked through (about 5-7 minutes).

1. Create the Curry Sauce:
  - - Pour the can of Campbell’s Cream of Chicken Soup (or Cream of Mushroom Soup) into the skillet with the chicken and spices.
  - - Add the 1/2 cup of chicken broth or water. Stir well to combine everything, scraping up any browned bits from the bottom of the pan.
  - - Bring the mixture to a gentle simmer.

1. Simmer and Meld Flavors:
  - - Reduce the heat to low, cover the skillet, and let the curry simmer for 10-15 minutes, or until the chicken is cooked through and tender, and the sauce has thickened slightly. Stir occasionally to prevent sticking.
  - - If the sauce becomes too thick for your liking, add a little more chicken broth or water until it reaches your desired consistency.
  - - If using frozen peas, stir them in during the last 5 minutes of simmering. If using other quick-cooking vegetables like broccoli florets (that you haven’t already sautéed), you can add them now or steam/boil them separately and add them at the end.

1. Taste and Adjust Seasoning:
  - - Once the chicken is cooked and the sauce has thickened, taste the curry. Adjust the seasoning as needed with more salt, pepper, or even a little more curry powder if you prefer a stronger flavor. A squeeze of fresh lime or lemon juice at this stage can really brighten up the flavors.

1. Serve Hot:
  - - Serve the Easy Campbell’s Chicken Curry hot over fluffy basmati or jasmine rice.
  - - Garnish with freshly chopped cilantro or parsley.
  - - Serve with warm naan bread or roti for dipping, if desired.

Nutrition

Serving Size: one normal portion
Calories: 450-550