Quick Chicken Curry With Tomatoes And Peas Recipes

QUICK CHICKEN CURRY WITH TOMATOES & PEAS

Steps:

• Cook the rice according to package directions. Meanwhile, heat 1 Tbsp oil in a large skillet over medium-high heat. Season the chicken with the curry powder and 1/4 tsp each salt and pepper and cook until browned, 2 to 3 minutes per side. Transfer to a bowl. Add the wine to the skillet and cook, scraping up any brown bits, for 2 minutes. Transfer to the bowl with the chicken.
• Wipe out the skillet and heat the remaining Tbsp oil over medium heat. Add the onion and cook, covered, stirring occasionally, for 6 minutes. Stir in the garlic and ginger and cook for 1 minute.
• Return the chicken and wine to the skillet, add the tomatoes and peas, and cook until heated through, about 3 minutes. Serve over the rice.

CHICKEN CURRY WITH CHICK PEAS AND TOMATOES

Steps:

• Cook rice according to package directions.
• Meanwhile, using a fork, pull chicken meat from bone in shreds. Transfer chicken to a medium saucepan. Add chick peas, tomatoes, sour cream, curry powder, and cumin and mix well. Set pan over medium heat and bring to a simmer. Simmer 5 minutes to heat through. Remove from heat and stir in cilantro. Season, to taste, with salt and black pepper. Serve chicken curry over rice. Garnish with cilantro.

15-MINUTE INDIAN CURRY WITH CHICKEN AND PEAS

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

Steps:

• Saute onion, garlic, apple, and green pepper until softened.
• Sprinkle flour and seasonings over sauteed veggies, stir to mix.
• Add broth and chicken, stir until sauce is thickened. Remove from heat.
• Stir in yogurt just before serving.
• Serve over rice, and garnish with peanuts, raisins, and lemon slices (opt).

NADIA'S QUICK CHICKEN CURRY

Steps:

• Peel and cut potaoes into small cubes (about the size of a sugar cube).
• Peel and chop onion.
• Cook onion in olive oil over a medium heat until softened, not brown.
• Add potatoes to the same pan and mix them with the onion.
• Keep stirring for about a minute.
• Add the water, salt and pepper.
• Cover the pan and let it cook over a gentle heat.
• When the water disappears the potatoes should be done.
• Just before the potatoes are too soft add the cooked chicken and curry powder.
• Stir gently so that the potatoes keep their'cubed' shape.

CHICKPEA AND CHICKEN CURRY

Steps:

• Add onion and garlic to hot oil and stir over a medium heat until soft.
• Add chilli powder, salt, tumeric, ginger, and cumin. Stir over medium heat for 1 minute.
• Add chicken, ensure the chicken is cooked and well coated in the spice mixture.
• Add chickpeas and undrained tomatoes and let simmer over low heat for 10 to 15 minutes. (If tomato juices evaporate too quickly, add a little water)
• Once done, divide the mixture into deep dishes or bowls and add a scoop of yoghurt if desired.

CHICKPEA AND CHICKEN CURRY

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.

QUICK CHICKEN CURRY WITH SPINACH AND PEAS

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.