Weeknight Chicken Curry

1 tablespoon vegetable oil
1 pound boneless, skinless chicken tenders
1 large red bell pepper, sliced
1 medium onion, thinly sliced
2 teaspoons curry powder
2 teaspoons ground coriander
1 teaspoon ground turmeric
4 cloves garlic, finely chopped
1 tablespoon peeled and grated ginger
1 cup frozen peas
1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
Cooked brown rice (optional)
Chopped fresh cilantro


HEAT oil in large skillet over medium-high heat. Season one side of chicken with salt and ground black pepper; add to skillet, seasoning side down. Cook until browned; turn over and cook until no longer pick in center. Remove from skillet.

ADD bell pepper, onion, curry powder, coriander and turmeric to same skillet; cook, stirring frequently, for 4 minutes. Stir in garlic and ginger; cook for 30 seconds or until fragrant.

ADD evaporated milk; stir to break up any brown bits on bottom of pan. Add cooked chicken with any juices that have accumulated to skillet along with peas. Cook, stirring occasionally, for 5 minutes or until heated through. Serve over rice; top with cilantro.

Cook’s Tip: If you prefer a thicker sauce, combine 1 teaspoon cornstarch with 1 tablespoon cool water and add with evaporated milk in skillet.