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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
Course: Main Course
Cuisine: Indian
Servings: 4


  • 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!