Name: 15-Minute Curry with Chicken and Peas
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Cuisine: indian
Ingredients: 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, warmed (see Cook's Note)

Directions

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.

Cook’s Note

To warm the naan, put the bread on a baking sheet and bake at 400 degrees F until warm, 2 to 3 minutes.

This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.

15-Minute Curry with Chicken and Peas

Ingredients

Directions

Cook’s Note

Tools You May Need

Tools You May Need

My Private Notes

Categories:

More from:

Summer Weeknight Dinners

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages