Hong Kong Chicken Curry

Temps & Portions
4 servings
40 minutes temps de préparation =
15 minutes préparation +
25 minutes cuisson
Ingrédients
  • 2 Tbsp. (30 mL) Becel® Oil, divided
    Becel Margarine With Olive Oil 454G
    $4.31 • Chq
  • 1 lb. (450 g) boneless, skinless chicken breasts, cut into 1-in. (2.5 cm) pieces
    Janes Carved Chicken Breasts Oven Roasted Cooked 550G
    $14.57 • Chq
  • 2 large potatoes, about 1 lb. (450 g), peeled and cut into 1-in. (2.5 cm) chunks
    Potatoes Yellow 10LBS
    $6.47 • Sac
  • 2 Tbsp. curry powder
    Club House Curry 100G
    $8.63 • Chq
  • 1 can (400 mL.) light coconut milk
    Grace Coconut Milk 400ML
    $1.93 • Chq
  • 1 1/4 cups water
    Evian Spring Water 1.5L
    $2.69 • Chq
  • 1 package Knorr® Vegetable Dry Soup Mix
  • 1 package Knorr® Sidekicks® Chicken Fried Rice Side Dish
  • 3 cups cauliflower florets
    Cauliflower 1EA
    $7.55 • Chq
Instructions
  • 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.