Chicken Curry With Peas And Coriander Recipes

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15-MINUTE INDIAN CURRY WITH CHICKEN AND PEAS



15-Minute Indian Curry with Chicken and Peas image

This one-pan dinner comes together faster than it would take for Indian take-out to get to your door. Chicken tenders need only a few minutes to cook in a flavorful sauce spiced with garam masala and curry powder. We serve it with store-bought naan, but it would be just as delicious served over fragrant basmati rice.

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 12

1 small yellow onion
2 tablespoons canola oil
Kosher salt
2 cloves garlic
2 tablespoons tomato paste
1 1/2 teaspoons curry powder
1 1/2 teaspoons garam masala
1 1/2 cups chicken stock
1 pound chicken tenders
1 cup frozen peas, thawed
1/2 cup full-fat plain Greek yogurt
4 pieces naan bread, warmed (see Cook's Note)

Steps:

  • Place a large straight-sided skillet over medium-high heat. While the pan heats up, finely chop the onion, about 1 heaping cup. Add the canola oil to the pan and swirl to coat. Add the onion and a large pinch of salt and cook, stirring occasionally, until lightly browned, about 3 minutes. Meanwhile, finely grate the garlic into the tomato paste and add to the onions along with the curry powder, garam masala and 1/4 cup water. Stir to combine and cook for 1 minute, stirring constantly. Stir in the chicken stock and bring to a strong simmer. Cut the chicken tenders in half crosswise, sprinkle liberally with salt and stir into the sauce. Cook, stirring occasionally, until the chicken is just cooked through, about 5 minutes.
  • Reduce the heat to a low simmer and stir in the peas and 1/4 cup yogurt. Cook until the peas are just warmed through, about 1 minute. Season to taste with additional salt if needed. Divide among 4 bowls. Top each with the remaining yogurt and serve with warm naan bread.

CURRY CHICKEN WITH COCONUT PEAS AND RICE



Curry Chicken with Coconut Peas and Rice image

Provided by Tregaye Fraser

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 19

6 bone-in skinless chicken breasts
1/4 cup olive oil, plus more for drizzling
1/4 cup curry powder
1 tablespoon onion powder
1 teaspoon cayenne
2 tablespoons minced garlic
Kosher salt
1 large white onion, sliced
2 Yukon gold potatoes, skin on, 1/2-inch diced
2 1/2 cups chicken stock
2 tablespoons unsalted butter
2 cups parboiled rice
2 cups coconut milk
1 teaspoon granulated garlic
1 teaspoon onion powder
1 teaspoon fresh thyme leaves, finely chopped
2 bay leaves
1 can chickpeas, drained and rinsed
Kosher salt

Steps:

  • For the chicken: Drizzle the chicken breasts with some olive oil in a large bowl. Mix the curry powder, onion powder and cayenne together in a small bowl. Rub the chicken breasts with the seasoning mixture. Add the minced garlic to the chicken, mixing so the garlic is distributed throughout the chicken. Marinate the chicken, spices and garlic together for 30 minutes.
  • Heat a large Dutch oven over medium-high heat and add 1/4 cup olive oil. Sprinkle the chicken with kosher salt and sear it, in batches, until golden brown on each side. Remove the chicken to a plate. Add the sliced onions and diced potatoes and saute until the onions turn translucent, about 5 minutes. Then add the chicken back in along with the chicken stock. Bring to a boil and lower to a simmer. Cover and simmer until the chicken is cooked through, 45 minutes to an hour.
  • For the rice: Melt the butter in a medium saucepan over medium-high heat. Then add the rice, coconut milk, granulated garlic, onion powder, thyme, bay leaves and 2 cups water. Cook, uncovered, until the rice begins to peek through and begins to absorb the moisture. Then, stir in the chickpeas. Reduce to a simmer, cover and cook until the rice is tender, about 15 minutes. Season with salt.
  • Serve the chicken curry over the coconut peas and rice.

CHICKEN CURRY WITH PEAS AND CORIANDER



Chicken Curry With Peas and Coriander image

This recipe came with a list of other recipes in an advertisement. It is a pitch, though for a line of ingredients owned and operated by Presidents Choice, which is mainly produced in Montreal. Zaar doesn't accept some of the ingredients on the list. So the canola oil, peas, and 8-vegetable cocktail, it all belongs to the President's Brand (PC) line of foods. Also, Zaar does not recognize the 8-vegetable cocktail, so I'm writing it here.

Provided by Studentchef

Categories     Curries

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

2 teaspoons pure canola oil
2 onions, thinly sliced
1 lb extra lean ground chicken
4 garlic cloves, minced
1 tablespoon minced gingerroot
2 teaspoons no name curry powder
2 teaspoons no name ground cumin
1 (14 ounce) can peas, drained
1/4 cup chopped fresh coriander

Steps:

  • In a large frying pan, heat oil over medium heat; cook onions for 10 minutes or until golden, stirring occasionally, Reduce to medium-low; cook another 10-12 minutes or until deep golden and very soft.
  • Increase heat to medium. Stir in chicken.
  • Cook, stirring to break up meat, for 5-7 minutes or until no longer pink. Stir in garlic, ginger, curry powder, and cumin; cook for 3 minutes. Stir in peas and vegetable cocktail; cook for 3 minutes.
  • Stir in Coriander.
  • Serve with lime wedges and PC Louisiana Hot Sauce or with Basmati Rice, if desired.

Nutrition Facts : Calories 267.7, Fat 4.8, SaturatedFat 0.8, Cholesterol 65.8, Sodium 85.8, Carbohydrate 23, Fiber 7, Sugar 8.3, Protein 32.8

GREEN-CURRY CHICKEN WITH PEAS AND BASIL



Green-Curry Chicken with Peas and Basil image

Categories     Chicken     Ginger     Herb     Poultry     Vegetable     Sauté     Quick & Easy     Wheat/Gluten-Free     Dinner     Basil     Curry     Pea     Bon Appétit

Yield Serves 4

Number Of Ingredients 12

2 teaspoons olive oil
1 cup chopped onion
2 teaspoons minced fresh ginger
1 pound skinless boneless chicken breast halves, cut into strips
1 cup canned unsweetened coconut milk
1/2 cup canned low-salt chicken broth
1 tablespoon Thai green curry paste
4 tablespoons thinly sliced fresh basil
1 tablespoon chopped fresh cilantro
1 1/2 cups snow peas, stringed
1/4 cup thinly sliced green onions
Cooked rice

Steps:

  • Heat oil in large skillet over medium-high heat. Add onion and 1 teaspoon ginger; sauté until fragrant, 1 minute. Add chicken; sauté until golden, about 3 minutes. Using slotted spoon, transfer mixture to bowl.
  • Add coconut milk, broth and curry paste to skillet. Stir until smooth. Add 2 tablespoons basil, cilantro and 1 teaspoon ginger. Bring to boil. Reduce heat; simmer until sauce thickens, about 7 minutes. Return chicken mixture to skillet. Add snow peas and green onions; simmer until chicken is cooked through, about 5 minutes. Season with salt and pepper.
  • Spoon rice onto plates. Spoon curry atop rice. Sprinkle with remaining basil.

FRAGRANT CHICKEN CURRY WITH CHICK PEAS



Fragrant chicken curry with chick peas image

A low-fat curry that's packed with full, fragrant flavour - you can make it in one pot, too

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Main course, Supper

Time 1h10m

Number Of Ingredients 13

2 onions , quartered
3 fat garlic cloves
3cm/¼in piece fresh root ginger , peeled and roughly chopped
2 tbsp moglai (medium) curry powder
½ tsp turmeric
2 tsp paprika
1 fresh red chilli , seeded and roughly chopped
20g packet fresh coriander
1 chicken stock cube
425ml/¾ pint boiling water
4 skinless boneless chicken fillets (about 500g/1lb 2oz total weight), cubed
410g can chickpea , drained and rinsed
natural low-fat yogurt , basmati rice, naan bread or grilled poppadums, to serve

Steps:

  • Tip the onions, garlic, ginger, ground spices, chilli and half the coriander into a food processor. Add 1 teaspoon salt and blend to a purée. Tip the mixture into a medium saucepan and cook over a low heat for 10 minutes, stirring frequently.
  • Crumble in the stock cube, add the boiling water and return to the boil. Add the chicken, stir, then lower the heat and simmer for 20 minutes until the chicken is tender.
  • Chop the remaining coriander, reserve 2 tablespoons, then stir the remainder into the curry with the chickpeas. Heat through and divide between four bowls. Sprinkle with the reserved coriander and spoon over the yogurt, then serve with basmati rice, naan bread or poppadums.

Nutrition Facts : Calories 272 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 1.68 milligram of sodium

QUICK CHICKEN CURRY WITH SPINACH AND PEAS



Quick Chicken Curry with Spinach and Peas image

This easy Indian-inspired weeknight dinner comes together in under an hour. Save leftovers for lunch the next day, as the flavor only gets better.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h

Number Of Ingredients 15

2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
3 shallots, halved and thinly sliced (1 cup)
1 cinnamon stick, broken in half
2 tablespoons minced ginger (from a 2-inch piece)
1 1/2 teaspoons ground coriander
1/2 teaspoon ground turmeric
1 red finger chile, thinly sliced (2 tablespoons)
2 teaspoons fresh lemon juice
1 tablespoon sugar
1 can (13.5 ounces) coconut milk
1 cup frozen peas
2 cups packed baby spinach
Steamed basmati rice, toasted sliced almonds, and cilantro leaves, for serving

Steps:

  • Season both sides of chicken with salt and pepper.
  • In a large braising pan, melt butter over medium-high. Working in two batches, brown chicken until golden, about 8 minutes per batch. Transfer chicken to a plate.
  • Reduce heat to low and add shallots and cinnamon stick. Cook, stirring often, until shallots are soft, 8 minutes. Add ginger, spices, and chile. Cook, stirring, until fragrant, 30 seconds. Add lemon juice and sugar and cook 30 seconds more. Stir in coconut milk, 1/4 cup water, chicken, and any accumulated juices. Season with salt and pepper. Bring just to a boil, then reduce heat and simmer on low, partially covered, until chicken is cooked through, 8 to 10 minutes. Remove from heat and add peas and spinach just to heat through. Serve over rice, topped with almonds and cilantro.

CHICKPEA AND CHICKEN CURRY



Chickpea and Chicken Curry image

This is a delicious, fast and easy meal that makes great leftovers for lunch too! Serve with rice.

Provided by Claudia

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 4

Number Of Ingredients 15

1 tablespoon olive oil
1 large onion, diced
1 (6 ounce) skinless, boneless chicken breast half - cut into cubes
3 cloves garlic, minced
1 tablespoon curry powder
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
1 tablespoon ketchup
½ (6 ounce) can tomato paste
1 tablespoon lemon juice
1 teaspoon salt
¼ teaspoon ground black pepper
1 cup water, or as needed
4 sprigs cilantro for garnish

Steps:

  • Heat the olive oil in a skillet over medium-high heat. Cook and stir the onion and chicken until the onion is dark brown, and the chicken is golden, about 5 minutes. Reduce the heat to medium, and stir in the garlic, curry powder, cinnamon, and clove. Cook and stir until the spices are fragrant and the garlic has softened slightly, 1 to 2 minutes. Add the garbanzo beans, ketchup, tomato paste, lemon juice, salt, black pepper, and water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and cook 10 minutes. Uncover, and increase heat to medium-high, and allow the sauce to reduce to your desired consistency. Stir in additional water if too thick. Garnish with cilantro to serve.

Nutrition Facts : Calories 208.4 calories, Carbohydrate 27 g, Cholesterol 24.2 mg, Fat 5.6 g, Fiber 5.6 g, Protein 14.2 g, SaturatedFat 0.9 g, Sodium 1027.6 mg, Sugar 5.2 g

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