You need:
• 4 Chicken Leg Quarters
• 1/2 cup water
• 1 tablespoon oil
• 2 teaspoons curry powder
• 1 can Cream of Chicken Soup, approx 10 oz.
• 1/2 cup onion, chopped
• 1/8 teaspoon cinnamon, ground
Instructions:
Heat oil in heavy skillet to medium-high. Wash hands. Add chicken to skillet and cook, turning occasionally, 15 minutes or until browned. Remove chicken. Cover and keep warm.
Combine soup, water, curry powder, cinnamon and onion. Stir into drippings in pan; mix well.
Return chicken to skillet; season with salt and pepper to taste. Cover and cook on medium 15 to 20 minutes or until chicken is done (internal temp 180°F).
Serve chicken and sauce over hot rice or pasta.
Serves 4
The Rush Hour Recipe is brought to you by Kroger
