Skillet Curry Chicken - Angie Dunn

Skillet Curry Chicken


Simple and delicious!

1 apple, peeled, cored and chopped
1 onion (or less), chopped
1 Tbsp. butter
1 Tbsp. olive oil
1 Tbsp. curry powder
1 can (10 oz.) cream of chicken soup
1 cup heavy cream (I used half & half and ended up adding water b/c it was so thick)
1/2 tsp. salt
1/8 tsp. pepper
8 boneless, skinless chicken thighs (I used 4-5 breasts), cut into 1" pieces
3/4 cup sliced mushrooms
1 tsp. smoked paprika

In heavy skillet, cook apple and onion in butter and olive oil until tender, 4-5 minutes. Stir in curry powder and simmer for another 2-3 minutes. Add soup, cream, salt, pepper and stir. Bring to a simmer. Add chicken to pan along with mushrooms and paprika. Bring to a simmer and cook for 20-30 minutes, stirring occasionally, until chicken is thoroughly cooked (I cooked the chicken separately to save time.) Serve over hot cooked rice.

Yummy!