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.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
- 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
In a large skillet, heat Canola oil over medium heat. add onions, jalapenos and ginger. Cook until fragrant and slightly browned.
Add curry powder and salt and mix well, cooking for one minute. Add diced tomatoes and cook for an additional three minutes.
Transfer veggie mixture to blender or immersion blender cup and blend until completely smooth, adding milk in small increments to create a thick gravy.
Return to skillet and add chicken pieces to coat in sauce. Cover and cook over medium low for 10 minutes, stirring halfway through.
Remove lid and add frozen peas and cook for an additional 8 minutes, stirring often.
Serve with freshly made Basmati rice and chopped cilantro. Enjoy!