CHICKEN VEGETABLE CURRY

CHICKEN VEGETABLE CURRY

Tasty Easy To Cook Nutritious Food For Breakfast Lunch Dinner _ Recipe

Chicken Vegetable Curry

 

 

2 cups sliced mushrooms, 

 

1 cup green peas

 

3 chicken breasts, skinless, boneless and cut into pieces   1  tsp  of black pepper

2 tsp of ground cayenne

 

3 tbs of curry powder

 

1 packet dry onion soup mix 

14 oz ( 400g) can coconut milk

 

10.75 oz  (300g) can chicken soup

 

10.75 oz (300g)  can mushroom soup 

2 onion, chopped

 

1.5 tbs of butter

 

 

 

 First melt butter in the pan over medium heat.

 

Add onion and cook for 5 minutes. Then Then transfer to the slow cooker.

 

Add remaining ingredients and stir well.

Cover and cook on high heat for 1 1/2 hours then reduce heat to low and

 

cook for another 1 1/2 hours.

Now you can enjoy. 

Tasty Easy To Cook Nutritious Food For Breakfast Lunch Dinner _ Recipe