Family Foods

Hong Kong Chicken Curry

Makes Serves 6. Photo by Campbell's By Knorr

Ingredients:

• 2 Tbsp. (30 mL)  Becel® Oil, divided
• 1 lb. boneless, skinless chicken breasts, cut into 1-in. (2.5 cm) pieces
• 2 large potatoes, about 1 lb. (450 g), peeled and cut into 1-in. (2.5 cm) chunks
• 2 Tbsp. (15 mL)  curry powder
• 1 can (400 mL.) light coconut milk
•  1 1/4 cups (312 mL)  water
• 1 package Knorr® Vegetable Dry Soup
• 1 package Knorr® Sidekicks® chicken Fried Rice Side Dish
• 3 cups (750 mL) cauliflower Florets

Directions:

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.
2. 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.
3. Meanwhile, prepare Knorr® Sidekicks® Chicken Fried Rice Side Dish according to package directions.
4. 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.