This recipe came to me from my mom and I am sure she found it somewhere in a book or online. I have modified it a little bit because in my opinion 2 tsp of cayenne is WAY too much:) I have also made this recipe without chicken and just vegetables like sweet potatoes, cauliflower, potatoes, etc. I think you could put anything in it and it would taste delic. I also like this recipe a lot because it makes a lot of curry sauce and is pretty easy. You can substitute the low fat soup options for the normal ones if you want.

Ingredients

6 serv.

(10 1/2 ounce) can 98% fat-free cream of mushroom soup1
(10 1/2 ounce) can 98% fat-free cream of chicken soup1
(13 1/2 ounce) can coconut milk↗1
(1 1/4 ounce) packet dry onion soup mix1
teaspoon salt↗1⁄2
teaspoon pepper↗1⁄2
tablespoons curry powder↗3
teaspoon cayenne (to taste)↗1⁄2
onion, chopped↗1
tablespoon butter↗1
chicken breasts, cut into pieces↗3
cups peas, frozen↗2
cup fresh mushrooms, sliced↗1

Step-by-step instructions

1
Fry onions in butter until soft then add to your crock pot.
2
Add all of the rest of the ingredients except peas and mushrooms.
3
Cook on low for several hours or high until the chicken is done.
4
Add the mushrooms and peas for the last 15 minutes of cook time.
5
Serve over rice.

Source: food.com

Original recipe ↗

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