Little Grandma's Easy Curry

Total Time
Prep 10 mins
Cook 10 mins

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

Ingredients Nutrition

  • 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


  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.
Most Helpful

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 :)

Just_Ducky!! March 24, 2011

I love this shrimp curry recipe. I used 1 can of cheddar cheese soup, one can of cream of shrimp, 1 can of cream of chicken and thined it with coconut milk..I added extra curry powder for my personal taste, (lots) added 3 cans of drained mushroom bits and pieces, green onions and 3 jars drained red pimentos bits. Severed over saffron rice wth raisins, peanuts, coconut, and mango chutney to fav the curry if my guest desired

cdaniel27 February 18, 2014

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

Sycamore Ramshackle July 10, 2011