15-Minute Curry with Chicken and Peas
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 732
- Total Fat
- 33
- Saturated Fat
- 7
- Carbohydrates
- 76
- Dietary Fiber
- 6
- Sugar
- 10
- Protein
- 33
- Cholesterol
- 54
- Sodium
- 1177
- Total: 15 min
- Active: 15 min
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.