Hong Kong Chicken Curry

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.