Hong Kong Chicken Curry

Hong Kong Chicken Curry

40-minuterecipe Serves 4
Chunks of chicken and vegetables are simmered in a fragrant curry and coconut milk sauce and served with chicken rice. Garnish with fresh cilantro.
40-minuterecipe Serves 4

Ingredients

2 tbsp
Becel® Oil
1 lb
Boneless skinless chicken breasts
2 lrg
Potatoes
2 tbsp
Curry powder
1 can
Light Coconut Milk
1 1/4 cups
Water
1 pkg
Knorr® Vegetable Dry Soup Mix
1 pkg
Knorr® Sidekicks® Chicken Fried Rice Side Dish
3 cups
Cauliflower florets

Directions

Prep: 15-minute | Cook: 25-minute
  • 1

    Heat 1 Tbsp (15 mL) Becel® Oil in large nonstick skillet over medium-high heat and cook chicken until browned, about 3 minutes. Remove from skillet and set aside. Heat remaining 1 Tbsp (15 mL) Oil in same skillet over medium-high heat and cook potatoes, stirring occasionally, until lightly browned , about 5 minutes. Stir in curry powder and cook until fragrant, about 20 seconds. Stir in coconut milk, water and Knorr® Vegetable Dry Soup Mix and bring to a boil over high heat. Reduce heat and simmer, covered, stirring occasionally, until potatoes are almost tender, about 10 minutes. Meanwhile, prepare Knorr® Sidekicks® Chicken Fried Rice Side Dish according to package directions. Stir chicken and cauliflower into skillet, return to a simmer, cover and cook until chicken is thoroughly cooked and potatoes and cauliflower are tender, about 5 minutes. Serve with Rice and garnish, if desired with chopped fresh cilantro.

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Last updated: August 28th, 2020

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