Curry Chicken with Udon Noodles
No need to call for takeout when you can make this easy chicken curry dish with colorful fresh peppers, mushrooms and broccoli in about 40 minutes. Udon noodles, which are thick, chewy, satisfying Japanese noodles, are the star of this dish. They cook up quickly and their neutral flavor means they are just right for soaking up the flavorful curry sauce made with our cream of mushroom soup, coconut milk, curry paste and lime.
Ingredient
- 1 1/4 pounds skinless, boneless chicken breast halves, cut into strips
- 1 tablespoon vegetable oil
- 1 shallot, minced (about 1/4 cup)
- 1 medium red bell pepper, cut into 2-inch long strips (about 1 cup)
- 1 cup sliced mushrooms
- 1 cup broccoli florets
- 1 can (10.5 ounces) Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup
- 1 cup unsweetened coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon lime juice
- 1 package (about 8 ounces) udon noodles, cooked and drained
- 2 tablespoons chopped fresh cilantro
Direction
- Season the chicken as desired.
- Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until browned, stirring occasionally.
- Add the shallot to the skillet and cook and stir for 1 minute. Add the vegetables and cook for 5 minutes or until tender-crisp, stirring occasionally.
- Stir in the soup, coconut milk and curry paste and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through, stirring occasionally. Stir in the lime juice. Season to taste. Serve the chicken mixture over the noodles. Sprinkle with the cilantro.
