Quick Chicken Curry With Spinach And Peas 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.

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.

CHICKEN CURRY



Chicken Curry image

Easy and straight forward. This authentic Punjabi Chicken curry with Spinach will make your tastebuds dance.

Provided by mellowfellow

Time 55m

Yield Serves 4

Number Of Ingredients 16

3 tbsp vegetable oil
2 medium onions, chopped
600g Chicken thigh pieces
2 inch piece Ginger, grated
6 cloves Garlic, crushed
4 fresh green chillies, chopped
2 Fresh tomatoes, diced
1 tsp Cumin powder
1 tsp Salt, or more to taste
1 tsp Chilli powder/flakes
1/4 Turmeric powder
1 tsp Coriander powder
Half a bag of fresh Spinach
100 ml Water
Basmati rice
Fresh Coriander

Steps:

  • Heat oil in a medium/large pan then add chopped onion. Cook until soft.
  • Add the chicken pieces to the pan and cook for 5 minutes.
  • Now add the fresh Ginger and Garlic along with the fresh chillies and diced tomato. Stir and cook for 5 minutes.
  • Now add the spices and the salt, stir well and cook for 2 minutes stirring constantly to avoid sticking.
  • At this point add half the bag of fresh spinach and 100ml water. Stir well then bring to boil and simmer covered for 30 minutes or until the chicken is cooked. Garnish with fresh Coriander. Add more salt if you desire.
  • Serve with Basmati rice. Tip: the curry tastes even better the next day after marinating. Enjoy.

CHICKEN CURRY WITH SPINACH



Chicken Curry With Spinach image

Spinach and chicken cooked together made a wonderful combination, the addition of the cream adds a touch of smoothness and luxury to the dish. Not too spicy and suits all tastes. As a supper dish you can serve it with buttered toast instead or rice. From start to finish about 30 minutes.

Provided by Brian Holley

Categories     Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1 1/2 lbs skinless chicken breasts, cubed
3 tablespoons oil
1 onion, sliced
1 garlic clove, chopped
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon ground coriander
1/4 teaspoon garam masala
2 tomatoes, chopped
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 pint double cream
8 ounces spinach

Steps:

  • In a large pan heat the oil and fry the onion and garlic till golden brown.
  • Add the tomatoes and cook for 5 minutes.
  • Add the chicken and spices and fry for 5 minutes.
  • Season with the salt and pepper, add the spinach and cream and cook till chicken is tender, about 10 minutes.
  • For a main course serve with boiled rice, as a supper dish serve with toast.

Nutrition Facts : Calories 423.5, Fat 24.1, SaturatedFat 9.2, Cholesterol 140.6, Sodium 462.9, Carbohydrate 9.1, Fiber 2.7, Sugar 3.1, Protein 42.6

CURRY CHICKEN BREASTS WITH CHICKPEAS AND SPINACH



Curry Chicken Breasts With Chickpeas and Spinach image

This entire dish is built for flavor - and ease. An ideal ingredient for quick weeknight meals, chicken breasts can be pounded thin, so they'll cook quickly and evenly. Here, the cutlets are dusted in flour to create a delicate, golden crust that seals in moisture, and flavored with Madras curry powder, an Indian spice blend featuring coriander, turmeric, chiles, cumin, fennel, garlic and ginger. Toasting it in oil brings out all its warmth and richness. The curried chickpeas make a wonderful side dish on their own, and would pair just as well with another meat or fish.

Provided by Kay Chun

Categories     dinner, quick, weeknight, beans, poultry, vegetables, main course

Time 20m

Yield 4 servings

Number Of Ingredients 10

1/4 cup all-purpose flour
4 (6-ounce) boneless, skinless chicken breasts, pounded 1/2-inch thick
Kosher salt and black pepper
1/4 cup canola oil
2 tablespoons Madras curry powder
1 (15-ounce) can chickpeas, rinsed
2 tablespoons unsalted butter
1 tablespoon fresh lime juice, plus wedges for serving
4 ounces baby spinach (about 4 packed cups)
Chopped fresh cilantro (optional)

Steps:

  • Place flour on a plate. Season chicken with salt and pepper, then lightly dredge in flour until coated.
  • In a large nonstick skillet, heat 1 tablespoon oil over medium. Add 2 chicken cutlets and cook until golden and cooked through, about 3 minutes per side. Transfer to plates. Repeat with 1 tablespoon oil and remaining cutlets, transferring cutlets to plates.
  • Add remaining 2 tablespoons oil to the skillet, then curry powder and chickpeas. Season with salt and pepper and cook over medium heat, stirring frequently, until chickpeas are golden and starting to pop, about 3 minutes. Add butter, lime juice and spinach and stir just until spinach starts to wilt, about 30 seconds. Spoon chickpea mixture over chicken and top with cilantro, if using. Serve with lime wedges.

CHICKEN AND SPINACH CURRY



Chicken and Spinach Curry image

A wonderful way to use spinach, cooked with the chicken and flavoured with chillies and spices. My daughter eats this so often she has muscles like Popeye--it's good.

Provided by Brian Holley

Categories     Curries

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 20

3 lbs chicken, jointed and skinned
1 teaspoon turmeric
1 teaspoon ground fennel
1 teaspoon ground coriander
1/2 teaspoon chili powder
4 tablespoons oil
2 medium onions, chopped
1 inch piece fresh ginger, grated
3 garlic cloves, crushed
1 1/2 teaspoons salt
3 fluid ounces water
2 ounces butter
2 garlic cloves, chopped
8 curry leaves
1/2 teaspoon cumin seed
1/2 teaspoon fennel seed
2 dried red chilies, chopped
1 lb fresh spinach or 8 ounces frozen chopped spinach
4 tablespoons plain yogurt
1/2 teaspoon garam masala

Steps:

  • Cut the chicken so that the legs are separated from the thighs, cut each breast in two lengthwise.
  • Mix together in a bowl the turmeric, fennel, coriander and chili powder with 3 tbsp water to make a paste.
  • Heat the oil over medium heat and fry the onions, ginger and garlic, till the onions are brown, 5 minutes.
  • Turn the heat to low and fry the spice paste stir and cook for 5 minutes To the bowl in which the spices were mixed add 3 tbsp water, stir to remove all traces of the spices and add the water to the pan. Stir and cook 3 minutes.
  • Turn the heat to medium and add the chicken, stir and fry for 4 minutes, till the chicken changes colour.
  • Add 1 tsp of the salt and the water, bring to the boil, cover with a lid, reduce the heat and simmer for 20 minutes.
  • Melt the butter in a separate pan and add the garlic, curry leaves, cumin, fennel and red chillies. Stir and add the spinach and 1/2 tsp salt. Fry for 5 minutes.
  • Add the spinach to the chicken mix well, cover the pan and cook for 20 minutes.
  • Mix in the yogurt and garam masala stir well to blend the yogurt with the chicken and spinach . Cook uncovered 6 minutes, stirring frequently.

Nutrition Facts : Calories 1033.2, Fat 77.8, SaturatedFat 24.2, Cholesterol 287.6, Sodium 1320.7, Carbohydrate 14.5, Fiber 4.6, Sugar 4.8, Protein 68.8

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

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Top Asked Questions

How do you cook chicken and chickpeas Curry?
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.
What is the best way to cook chicken and spinach Curry?
All you need to do is quickly fry off the onions and chicken pieces in the oil, add the spice paste and coconut milk and simmer until the chicken is cooked through. Then quickly stir the spinach in at the end until it’s just wilted… and serve!
How do you make chicken curry sauce?
Instructions 1 Heat olive oil in a large skillet over medium heat. 2 Add onion and sauté for 4-5 minutes, until softened. ... 3 Stir in curry powder, diced tomatoes, and chicken broth. ... 4 Bring to a low simmer and cook for 2-3 minutes, until slightly thickened. 5 Stir in chicken until warmed through, 1-2 more minutes. More items...
What is the best way to cook spinach and peas?
Add the peas and half a cup of water (or stock) and bring to a simmer. Add the spinach leaves and stir until the spinach is wilted, then remove from heat.

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