Chicken Curry

Chicken Curry
  • 6 servings
  • 0:10 Preparation
  • 0:15 Cooking
  • 0:25 Total Time


Add all
  • 2 Tbsp.
    (30 mL)

    Becel® Buttery Taste Margarine margarine divided

  • 1 1/2 lbs
    (675 g)

    chicken breasts, boneless and skinless cut into bite-size pieces

  • 1

    large yellow onion, thinly sliced

  • 1 Tbsp.
    (15 mL)

    curry powder

  • 2

    cloves garlic, chopped

  • 1 cup
    (250 mL)

    tomato sauce

  • 1/2 cup
    (125 mL)


  • 1

    knorr chicken broth reduced sodium

  • 2 cups
    (500 mL)

    small cauliflower florets blanched


Melt 1 Tbsp. (15 mL) margarine in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until chicken is almost done, about 4 minutes.

Remove chicken and set aside.

Melt remaining 1 Tbsp. (15mL) margarine in same skillet over medium heat and cook onion, stirring frequently, until onion is tender, about 8 minutes.

Stir in curry powder and cook, stirring frequently, until curry is toasted, about 2 minutes.

Stir in garlic and cook, stirring frequently, 1 minute.

Stir in tomato sauce. water, Knorr® Homestyle Stock - Reduced Sodium Chicken, cauliflower and chicken until Stock is melted.

Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, until chicken is thoroughly cooked, about 3 minutes. Garnish, if desired, with nonfat plain yogurt.

Source: Knorr