Get ready to transform your ordinary dinner into an extraordinary culinary adventure with this tantalizing Indian-inspired Curried Chicken and Peas recipe! In just 35 minutes, you'll create a dish that's bursting with rich, aromatic flavors that will transport your taste buds straight to the vibrant streets of India. Whether you're a curry novice or a seasoned spice lover, this recipe promises to deliver a perfect balance of creamy coconut, tender chicken, and perfectly cooked peas that will have everyone at the table begging for seconds.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 lb chicken, cubed
- 1 cup peas
- 2 tbsp curry powder
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can coconut milk
- Salt to taste
Instructions
- Prepare all ingredients by cutting chicken into uniform cubes, finely chopping the onion, and mincing the garlic cloves.
- Heat a large skillet or deep pan over medium-high heat and add a small amount of oil to prevent sticking.
- Sauté the chopped onions until they become translucent and slightly golden, approximately 3-4 minutes.
- Add minced garlic and cook for an additional 30 seconds, stirring to prevent burning.
- Add cubed chicken to the pan and cook until the exterior turns white and begins to brown, stirring occasionally, about 5-6 minutes.
- Sprinkle curry powder over the chicken and stir thoroughly to coat each piece evenly with the spice.
- Pour in the coconut milk and stir, reducing heat to medium-low and allowing the mixture to simmer.
- Add frozen or fresh peas and season with salt to taste.
- Cover the pan and let the curry simmer for 12-15 minutes, or until chicken is fully cooked and peas are tender.
- Check seasoning and adjust salt if needed before serving hot over rice or with naan bread.
Tips
- Chicken Cutting Hack: Ensure uniform chicken cubes by partially freezing the chicken for 15 minutes before cutting - this makes slicing much easier and more precise.
- Spice Intensity Control: Adjust the curry powder to your heat preference. For a milder dish, use less; for more kick, add an extra tablespoon.
- Coconut Milk Magic: Use full-fat coconut milk for a richer, creamier sauce that clings beautifully to the chicken and peas.
- Freshness Matters: If possible, use fresh peas for a brighter color and crisper texture, though frozen works perfectly fine too.
- Resting Time: Let the curry sit for 5 minutes after cooking to allow the flavors to meld together and the sauce to slightly thicken.
- Serving Suggestion: Serve over fragrant basmati rice or with warm naan bread to soak up the delicious sauce.
Nutrition Facts
Calories: 272kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 60mg
