Chicken Curry

Chicken Curry

25-Minute recipe Serves 6
Cauliflower florets and chicken are simmered in a fragrant tomato and curry sauce. Garnish with plain yogurt and serve with basmati rice.
25-Minute recipe Serves 6


Becel® Buttery Taste margarine
1 1/2 lbs
Boneless skinless chicken breasts
1 lrg
Yellow Onion
1 tbsp
Curry powder
Clove Garlic
1 cup
Tomato Paste
1/2 cup
1 pkg
Knorr® Homestyle Stock Reduced Sodium Chicken
2 cups
Cauliflower florets


Prep: 10-Minute | Cook: 15-Minute
  • 1

    Melt 15 mL Becel® Buttery Taste margarine* in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until chicken is almost done, about 4 minutes. Remove chicken and set aside. Melt remaining 15 mL margarine in same skillet over medium heat and cook onion, stirring frequently, until onion is tender, about 8 minutes. Stir in curry powder and cook, stirring frequently, until curry is toasted, about 2 minutes. Stir in garlic and cook, stirring frequently, 1 minute. Stir in tomato sauce. water, Knorr® Homestyle Stock Reduced Sodium Chicken, cauliflower and chicken until stock is melted. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, until chicken is thoroughly cooked, about 3 minutes. Garnish, if desired, with nonfat plain yogurt.

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Last updated: August 28th, 2020

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