CHICKEN KORMA MADE WITH CAMPBELL’S® HEALTHY REQUEST® CREAM OF CHICKEN SOUP

CHICKEN KORMA MADE WITH CAMPBELL’S® HEALTHY REQUEST® CREAM OF CHICKEN SOUP

Nutrition Facts

Serving Size
SERVING (#4 SPOODLE, 1 CUP)
Amount Per Serving
Calories 199
% Daily Value
Total Fat 6.4g
10%
Saturated Fat 2g
10%
Cholesterol 55mg
18%
Sodium 299mg
12%
Total Carbohydrate 12.5g
4%
Dietary Fiber 1.5g
6%
Protein 22g
44%
Vitamin A 17%
Vitamin C 14%
Calcium 6%
Iron 7%
Total Time

120 min.

Serving & Size

SERVING (#4 SPOODLE, 1 CUP)

Add To Pantry

Looking to spice up your menu?  Try our delicious Chicken Korma made with Campbell's®  Healthy Request®  Cream of Chicken Soup, infused with fresh Indian spices like coriander, curry powder, and garam masala.  This dish is also an excellent source of protein and good source of vitamin C and Potassium!

Recipe Yields:

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Ingredients Weight Measure
Campbells® Healthy Request® Condensed Cream of Chicken Soup
cans
boneless, skinless chicken breast 5 lb. 80 
garam masala tbsp.
ground coriander tsp.
curry powder tsp.
black pepper tsp.
canola oil 0 1/4  cups
canola oil tbsp.
onion 18 oz. cups
curry powder tsp.
garam masala tbsp.
ground coriander tsp.
garlic 2.5 oz. 0 1/4  cups
tomato paste 4.25 oz. 0 1/2  cups
reduced fat (2%) milk cups
light coconut milk 1 1/2  cups
frozen peas 17.5 oz. 4 1/4  cups
cilantro tbsp.
lemon juice 0 1/4  cups
fresh Italian parsley tbsp.
Instructions
1. In a large mixing bowl, mix chicken with garam masala, coriander, curry powder, pepper and oil. Cover. Let marinate in refrigerator for 1 hour.

CCP: Hold cold at 41°F until needed.


 
2. In a large sauce pot, heat oil on medium heat. Add marinated chicken. Cook until chicken is golden brown, about 10 minutes. Remove from pan. Dice and reserve.

3. Using the same pan, cook onions on medium heat until caramelized, about 10 minutes.

4. Add curry powder, garam masala, coriander, garlic  and tomato paste. Cook for 2 minutes.

5. Add milk, coconut milk, Campbell’s® Healthy Request® Cream of Chicken Soup. Simmer for 15 minutes. Add chicken. Simmer for an additional 10 minutes.

6. Add peas, cilantro, lemon juice  and parsley. Simmer for 5 minutes.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.

7. To Serve: Using a #4 spoodle, portion 1 cup onto plate.  Serve immediately.

Recipe Tip

  1. *80 ounces raw chicken used in recipe.
  2. Perfect served over rice!
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