Little Grandma's Easy Curry

Sunny Yukon's Note:

My dad shared this recipe with me after making a delicious dinner. Simple and versatile!

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 1 (10 ounce) can cream of mushroom soup or 1 (10 ounce) can cream of chicken soup
• 1 onion, chopped
• 1 cup mushroom, sliced
• 1 tablespoon curry powder (or to taste)
• 1 cup shrimp (great way to use leftovers) or 1 cup chicken (great way to use leftovers) or 1 cup tuna (great way to use leftovers)
• 4 cups cooked rice

Directions:

1. Combine all ingredients except rice in a large pot.
2. Heat thoroughly, stirring often to keep from scorching.
3. Serve over rice.
4. Optional: mix in veggies of your choice.

Reviews

[Just_Ducky!!]

I can't believe how good this was and how easy to have a delish curry dish in such a short time. I took out too much meat (shrimp and crab flavoured pollock) so doubled the recipe. Used a can each of Campbell's condensed potato soup and cream of chicken, tripled the curry as I love curry, served mine over brown basmati rice and my boys over farfalle pasta, added some frozen sweet peas for veg & colour contrast. Wonderful, simple meal for a busy night or at the end of a tiring day. Will definitely be including this on our regular menu rotation. Thanks Sunny for posting this wonderful recipe! Made and enjoyed for PAC Spring 2011 :)

[Sycamore Ramshackle]

Excellent!
This is the Quick Curry Recipe I was hopping to find when I joined food.com
Any frozen or chopped vegetables go really well.
I also added some milk to get a runnier sauce.