- 2 whole chicken breasts, boned and diced
- 1 can cream of chicken soup
- 1/4 cup dry sherry
- 2 tbsp. butter or margarine
- 2 green onions with tops, finely chopped
- 1/4 tsp. curry powder
- 1 tsp. salt
- Dash of pepper
- hot cooked rice
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I used the framework of this recipe to form my own as I really like a lot of curry taste and a little more body. So I used mushroom soup, 1 heaping teaspoon of curry powder, and white wine instead of sherry. I also added a cup of peas and substituted 1 tablespoon of olive oil for all the butter. I will serve it over brown jasmine rice. Smells divine cooking. I'm sure it will taste good as well.
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