Chicken + Pea Curry

This simple yet flavourful Indian Chicken + Pea Curry boasts a hidden vegetable base and comes together quickly, making it a healthy and easy weeknight meal. Love curry but not the spice? This is an entry-level curry that is easily customizable and can be toned down with less peppers and ginger.

Hello, Friends! Today I am sharing a recipe that has been long overdue on the blog. It’s a staple in my household and I always forget that it isn’t already on the blog! This Chicken + Pea Curry has really transformed over the years and is now the perfect mid-week meal that comes together in under half an hour. While there is a bit of effort in the method of this dish, it is worth it! Even better yet? This is one healthy curry. The base is all veggies and a bit of milk (dairy or coconut, I love to switch it up). No sugar, no flour, no filler.

I use my homemade curry powder mix (which is coming to the blog next week), but I encourage you to find a mix of spices that work well for you. My homemade curry powder is a bit heavy on the coriander so if you are using a premix curry powder, I would encourage a teaspoon of coriander to get a deeper flavour profile that mixes so well with the fresh veggie base to the sauce.

For these photos I actually used boneless skinless chicken breast, as it was on sale. However, I find chicken thighs (bones and skins removed and chopped in quarters) to be a great protein for this dish as well. The meat flavour is deeper and it is typically more affordable! Instead of two breasts use 4-5 thighsI have also made this dish vegetarian with a medium-firm tofu or block of paneer cut into cubes.

All-in-all, this dish is a great launching pad into the world of curries and can be adjusted for more heat (err spice) or toned down to be a more family friendly meal.

Looking for more affordable, easy and downright delicious Indian cuisines? Check-out my ever-popular Chana Masala for a serious budget friendly vegan main.

Chicken + Pea Curry
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

This simple yet flavourful Indian Chicken + Pea Curry boasts a hidden vegetable base and comes together quickly, making it a healthy and easy weeknight meal. Love curry but not the spice? This is an entry-level curry that is easily customizable and can be toned down with less peppers and ginger.

Course: Main Course
Cuisine: Indian
Servings: 4
Ingredients
  • 1 tbsp Canola oil
  • 1 cup yellow onions roughly diced
  • 2 jalapenos diced with seeds and veins removed
  • 1 inch piece ginger chopped
  • 1 tbsp curry powder homemade or premixed
  • 1 tsp salt
  • 3/4 cup diced tomatoes
  • 1/2 cup milk coconut or 1%
  • 2 chicken breasts cut into even bite sized pieces
  • 1 cup frozen peas
Instructions
  1. In a large skillet, heat Canola oil over medium heat. add onions, jalapenos and ginger. Cook until fragrant and slightly browned.

  2. Add curry powder and salt and mix well, cooking for one minute. Add diced tomatoes and cook for an additional three minutes. 

  3. Transfer veggie mixture to blender or immersion blender cup and blend until completely smooth, adding milk in small increments to create a thick gravy.

  4. Return to skillet and add chicken pieces to coat in sauce. Cover and cook over medium low for 10 minutes, stirring halfway through.

  5. Remove lid and add frozen peas and cook for an additional 8 minutes, stirring often.

  6. Serve with freshly made Basmati rice and chopped cilantro. Enjoy! 

 Did you make  Chicken + Pea Curry at home?
If so, take a picture and tag it with #PeppersAndPennies! I love seeing your creations and will gladly share your photo!

 

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