Hong Kong Chicken Curry

Hong Kong Chicken Curry

Cook

mins
Difficulty
Makes
Marinate time

mins
Prep

mins
serves

people

2 Tbsp. (30 mL) Becel® Oil, divided
1 lb. (450 g) 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. (30 mL) curry powder
1 can (400 mL.) light coconut milk
1 1/4 cups (300 mL) water
1 package Knorr® Vegetable Dry Soup Mix
1 package Knorr® Sidekicks® Chicken Fried Rice Side Dish
3 cups (750 mL) cauliflower florets

NUTRITIONAL INFORMATION

Amount per serving

Calories580

Total Fat18g

Saturated Fat6g

Trans Fat0g

Cholesterol65mg

Sodium1210mg

Total Carbs67g

Dietary Fiber6g

Sugars7g

Protein34g

Calcium8%

Iron20%

Vitamin C110%

Vitamin A10%

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.