Coconut Curry Chicken and Peas Recipe

Name: Coconut Curry Chicken and Peas
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts; 1 tsp curry powder; 1 tbsp olive or vegetable oil; 1/2 cup coconut milk; 1 can Campbell's® Condensed Cream of Cauliflower Soup; 1 cup frozen green peas

Ingredients

4 boneless, skinless chicken breasts
1 tsp curry powder
1 tbsp olive or vegetable oil
1/2 cup coconut milk
1 can Campbell's® Condensed Cream of Cauliflower Soup
1 cup frozen green peas

PREP TIME 5m	COOK TIME 20m	TOTAL TIME 25m
YIELD 4 servings

Instructions

Season the chicken as desired.
Heat the oil in a large deep skillet over medium-high heat. (Make sure the skillet and oil are hot before adding the chicken – it will jump start the browning and prevent the chicken from sticking.)
Add the chicken and cook for at least 3 minutes before turning (if it doesn't turn easily give it another minute on that side) then cook until both sides are well browned.
Remove the chicken from the skillet.
Add the curry powder to the skillet and cook and stir for 1 minute.
Add the coconut milk and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet.
Stir in the soup and peas and heat to a boil.
Return the chicken to the skillet.
Reduce the heat to medium low.
Cover and cook for 5 minutes or until the chicken is cooked through.
Season to taste.