Quick Chicken Curry With Tomatoes 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.

QUICK CHICKEN CURRY

Steps:

• Heat olive oil in a large skillet over medium heat.
• Add onion and sauté for 4-5 minutes, until softened. Add garlic and sauté another 30 seconds.
• Stir in curry powder, diced tomatoes, and chicken broth. Season with salt, pepper and cayenne, if using.
• Bring to a low simmer and cook for 2-3 minutes, until slightly thickened.
• Stir in chicken until warmed through, 1-2 more minutes.
• Turn off the heat and stir in the Greek yogurt until just combined.
• Serve hot with fresh chopped parsley or cilantro and chopped peanuts.

QUICKPEA CURRY

Steps:

• In a large skillet, heat oil over medium heat; saute onion and garlic with curry powder until tender, 3-4 minutes. Stir in tomatoes, chickpeas, sweet potato, coconut milk, sugar and pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, until mixture is thickened and potatoes are tender, 25-30 minutes, stirring occasionally., Meanwhile, prepare couscous and peas separately according to package directions. Stir salt into peas., To serve, divide couscous among 6 bowls. Top with chickpea mixture, peas, parsley and, if desired, yogurt.

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.

QUICK CHICKEN CURRY WITH TOMATOES AND PEAS

Steps:

• Cook the rice according to package directions.
• Meanwhile, heat 1 T oil in large skillet over medium-high heat.
• Season the chicken with the curry powder and 1/4 t each salt and pepper and cook until browned, 2-3 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 tablespoon 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.

FRAGRANT CHICKEN CURRY WITH CHICK PEAS

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.