Chicken Curry Quick to prepare spicy dish...shouldn't take a lot of time from skillet to table.

1 Tbsp margarine*
1 med onion, chopped
2 eggs*
1 10.75-oz can cream of mushroom soup
1 12-oz can evaporated milk*
1 12.5-oz can Worthington FriChik, diced (with liquid)
1 C frozen peas
1 Tbsp curry powder

In a large skillet over medium-high heat, saute onion in margarine until tender. Crack eggs into onion mixture, frying until dry, stirring constantly. Add mushroom soup and evaporated milk, stirring until creamy. Add FriChik (with liquid) to sauce mixture, followed by peas and curry powder. Simmer gently until peas are cooked. Serve over rice; preferably basmati.

*Lite Version Substitution

Water (just enough to keep onions in skillet covered)
4 oz firm tofu, diced
1 12-oz can evaporated skim milk or non-dairy milk substitute

In a large skillet over medium-high heat, saute onion in water. When onions are tender and water is evaporated, add tofu, mushroom soup, and evaporated milk, stirring until creamy. Add FriChik (with liquid) and proceed as above.

Servings: 8

Submitted by Debby Shabo Wade
Recipe by Becky Owens

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