Everyday Meals

Weekday Curried Chicken And Rice


A hearty, creamy chicken and vegetable dish that can be made quickly and simply using canned soup for a flavour base.

Prep time:5 mins

Cook time:20 mins

Serves: 4


  • 1 tablespoon oil
  • 400g chicken thigh, diced
  • 1 leek, finely sliced
  • 420g can condensed cream of chicken soup
  • 1/3 cup white wine (optional)
  • 420g can Edgell Peas, Corn & Carrots, drained
  • ½ teaspoon curry powder
  • steamed rice, for serving


Step 1

Heat oil in a large saucepan, add chicken and cook for 3-4 minutes or until browned. Add leek and cook for 5 minutes, until tender.

Step 2

Pour in soup and wine and stir in drained Edgell Peas, Corn & Carrots and curry powder. Simmer covered for 10 minutes, stirring occasionally.

Step 3

Serve on a bed of steamed rice or mashed potato.

Tasty Tip!

Mixture is delicious in vol-au-vents or for a vegetarian dish omit chicken and substitute soup with cream of asparagus.

Weekday Curried Chicken And Rice
User rating:
  • 4

Featured in this recipe

  • Peas Corn and Carrots 420g

    Peas Corn and Carrots 420g

Recommended Recipes

  • Single Serve Mushroom Soup

    Single Serve Mushroom Soup

  • Jacket Potatoes

    Jacket Potatoes

  • Bean Salad Wraps

    Bean Salad Wraps