15 Minute Indian Curry With Chicken And Peas Recipes

CHICKEN CURRY

Steps:

• Sprinkle the chicken evenly with ¾ teaspoon salt, ¼ teaspoon pepper and 1 teaspoon curry powder.
• Heat 1½ tablespoons of oil in a 12-inch skillet over high heat until just smoking. Add the chicken in a single layer and cook, stirring occasionally, until lightly browned but still pink in spots, about 3 minutes. Transfer the partially cooked chicken to a clean bowl and set aside.
• Add the remaining 1½ tablespoons oil to the skillet and set heat to medium. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, ginger and remaining 1½ teaspoons curry powder and cook until fragrant, about a minute more.
• Whisk the chicken broth and cornstarch together to dissolve the cornstarch, then add to the skillet along with the sugar and ⅛ teaspoon salt. Bring to a boil, then reduce the heat to medium and cook until the sauce is nicely thickened, about 5 minutes.
• Add the peas and partially cooked chicken to the skillet, turn the heat down to low and simmer until the chicken is cooked through, a few minutes. Off the heat, stir in the yogurt and cilantro; then season with salt and pepper, to taste. Serve with basmati rice.

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.

CURRY CHICKEN WITH COCONUT PEAS AND RICE

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.

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.

CURRY CHICKEN BREASTS WITH CHICKPEAS AND SPINACH

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.

BUTTER CHICKEN WITH PEAS

Steps:

• Put the rice in a saucepan with 2 cups of water. Season with salt. Bring to a boil, then cover and reduce heat to maintain a bare simmer. Cook for 20 minutes, then allow to rest (or follow the package instructions). Alternatively, use a rice cooker.
• Meanwhile, season the chicken thighs with salt and pepper. Place a large skillet with high sides over medium-high heat. Add the vegetable oil, then place the chicken in the skillet skin-side down and cook until the skin is nice and brown, 6 to 8 minutes. Flip and cook on the other side for another 5 minutes. Reserve to a plate.
• Melt the butter in the same skillet over medium heat. Add the onion, jalapeno, garlic and ginger and saute for 3 minutes, scraping to incorporate the fond from the chicken. Stir in the garam masala, paprika, cumin, curry powder, turmeric, sugar and 2 teaspoons black pepper and toast with the onions for a minute. Pour in the tomato puree and heavy cream.
• Bring to a simmer, then blend until smooth with an immersion blender. Taste the sauce and season with salt as necessary. Add the browned chicken thighs back to the sauce and simmer until tender and cooked through, 20 to 30 minutes depending on the size of the chicken thighs.
• When the chicken is fully cooked through and the sauce has thickened, add the peas. Taste and adjust seasoning as needed. Serve over basmati rice and garnish with yogurt and cilantro.