Chicken Curry

• 1 tablespoon extra virgin olive oil
• 1 large potato
• 1 large chicken breast
• 1 medium green pepper
• 1 medium tomatoes
• 1 can Campbell's half-fat condensed cream of mushroom soup
• 1 cup water
• 3 teaspoons of patak curry paste

1. Cut the potato into cubes and boil.
2. Saute oil, chicken and pepper until chicken starts to brown.
3. Add tomato, can of soup, water and curry paste and simmer.
4. When potatoes are soft, add to curry, simmer 10 more minutes and serve.

extra virgin olive oil, potato, chicken breast, green pepper, tomatoes, campbells halffat, water, curry paste

Taken from www.food.com/recipe/chicken-curry-53825 (may not work)