Butter Chicken

North Indian curry recipe in a creamy tomato-based sauce.

Campbell's

Recipe - Bay Shore King Kullen

Butter Chicken

Prep Time10 Minutes

Servings4

Cook Time15 Minutes

Calories455

Ingredients

1 can (10.75 oz) Campbell's Condensed Tomato Soup

1 c water

2 tsp curry powder

1 tsp garlic powder

1 tsp ground ginger

4 c medium-sized cauliflower florets (about 16 oz)

1/2 c canned unsweeteened coconut milk

2 c cubed rotisserie chicken or turkey

3 Tbsp fresh cilantro, chopped

4 c cooked jasmine rice

Directions

Heat the soup, water, curry powder, garlic powder and ginger in a 12-inch skillet over medium-high heat to a boil. Reduce the heat to medium.
Stir in the cauliflower and coconut milk. Cover and cook for 12 minutes or until the cauliflower is tender.
Stir in the chicken and cilantro. Season to taste with salt and pepper.
Serve the chicken mixture over the rice.

10 minutes

Prep Time

15 minutes

Cook Time

Servings

455

Calories

Directions

Heat the soup, water, curry powder, garlic powder and ginger in a 12-inch skillet over medium-high heat to a boil. Reduce the heat to medium.
Stir in the cauliflower and coconut milk. Cover and cook for 12 minutes or until the cauliflower is tender.
Stir in the chicken and cilantro. Season to taste with salt and pepper.
Serve the chicken mixture over the rice.