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 210
% Daily Value
Total Fat 6.5g
10%
Saturated Fat 2g
10%
Cholesterol 61mg
20%
Sodium 299mg
12%
Total Carbohydrate 12g
4%
Dietary Fiber 1.5g
6%
Protein 24.1g
48%
Vitamin A 5%
Vitamin C 10%
Calcium 4%
Iron 7%

chicken korma made with campbell’s® healthy request® cream of chicken soup

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!

  • Total time: 120 minutes
  • Servings: 25
Ingredient Weight Measure
boneless, skinless chicken breast 5.000 lb. 80
garam masala 2 tbsp.
ground coriander 1 tsp.
curry powder 1 tsp.
black pepper , ground 1 tsp.
canola oil 0.25 cup
canola oil 2 tbsp.
onion , diced 18.000 oz. 4 cup
curry powder 1 tsp.
garam masala 2 tbsp.
ground coriander 1 tsp.
garlic , peeled, chopped 2.500 oz. 0.25 cup
tomato paste 4.250 oz. 0.5 cup
reduced fat (2%) milk 2 cup
light coconut milk 1.5 cup
Campbells® Healthy Request® Condensed Cream of Chicken Soup , 50 oz ea 1 can
frozen peas 17.500 oz. 4.25 cup
cilantro 3 tbsp.
lemon juice 0.25 cup
fresh Italian parsley , chopped 3 tbsp.
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.

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!

  • Total time: 120 minutes
  • Servings: 25
Ingredient Weight Measure
boneless, skinless chicken breast 5.000 lb. 80
garam masala 2 tbsp.
ground coriander 1 tsp.
curry powder 1 tsp.
black pepper , ground 1 tsp.
canola oil 0.25 cup
canola oil 2 tbsp.
onion , diced 18.000 oz. 4 cup
curry powder 1 tsp.
garam masala 2 tbsp.
ground coriander 1 tsp.
garlic , peeled, chopped 2.500 oz. 0.25 cup
tomato paste 4.250 oz. 0.5 cup
reduced fat (2%) milk 2 cup
light coconut milk 1.5 cup
Campbells® Healthy Request® Condensed Cream of Chicken Soup , 50 oz ea 1 can
frozen peas 17.500 oz. 4.25 cup
cilantro 3 tbsp.
lemon juice 0.25 cup
fresh Italian parsley , chopped 3 tbsp.
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.

Made with:

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