Hong Kong Chicken Curry

Time & Servings
4 servings
40 minutes ready time =
15 minutes preparation +
25 minutes cooking
Ingredients
  • 2 Tbsp. (30 mL) Becel® Oil, divided
  • 1 lb. (450 g) boneless, skinless chicken breasts, cut into 1-in. (2.5 cm) pieces
    Kirkland Chicken Breast, Ham & Roast Beef Sliced (3PK) 900G
    $16.19 • Ea
    Show alternatives
  • 2 large potatoes, about 1 lb. (450 g), peeled and cut into 1-in. (2.5 cm) chunks
    Sweet Potatoes ~ 5LB
    $7.11 • Ea
    Show alternatives
  • 2 Tbsp. curry powder
  • 1 can (400 mL.) light coconut milk
    Vita Coco Pure Coconut Water (12PK) 3.76L
    $18.35 • Ea
  • 1 1/4 cups water
  • 1 package Knorr® Vegetable Dry Soup Mix
  • 1 package Knorr® Sidekicks® Chicken Fried Rice Side Dish
  • 3 cups cauliflower florets
    Cauliflower Florets ~ 2LB
    $6.47 • Ea
Directions
  • 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.
  • TIP: For a spicier curry, stir in your favourite Asian hot sauce or a little cayenne pepper.