Best 3 Chicken Curry With Peas And Coriander Recipes

Tantalize your taste buds with a culinary journey to India, where aromatic spices and succulent chicken come together in a symphony of flavors. Prepare to embark on a delightful adventure as we present a collection of delectable chicken curry recipes, each boasting its own unique blend of herbs, spices, and textures. From the creamy richness of Coconut Chicken Curry to the vibrant heat of Spicy Chicken Curry, these dishes promise an explosion of taste that will leave you craving for more. Accompany your curry with fluffy rice or warm, soft naan bread to complete the authentic Indian dining experience. Let your kitchen be transformed into a haven of aromatic bliss as you embark on this culinary voyage, creating dishes that will surely become favorites in your recipe repertoire.

Here are our top 3 tried and tested recipes!

FRAGRANT CHICKEN CURRY WITH CHICK PEAS

Fragrant chicken curry with chick peas image

A low-fat curry that's packed with full, fragrant flavour - you can make it in one pot, too

Provided by Sara Buenfeld

Categories Dinner, Lunch, Main course, Supper

Time 1h10m

Number Of Ingredients 13

Ingredients

2 onions , quartered
3 fat garlic cloves
3cm/¼in piece fresh root ginger , peeled and roughly chopped
2 tbsp moglai (medium) curry powder
½ tsp turmeric
2 tsp paprika
1 fresh red chilli , seeded and roughly chopped
20g packet fresh coriander
1 chicken stock cube
425ml/¾ pint boiling water
4 skinless boneless chicken fillets (about 500g/1lb 2oz total weight), cubed
410g can chickpea , drained and rinsed
natural low-fat yogurt , basmati rice, naan bread or grilled poppadums, to serve

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.

Nutrition Facts : Calories 272 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 1.68 milligram of sodium

CHICKEN CURRY WITH PEAS AND CORIANDER

Chicken Curry With Peas and Coriander image

This recipe came with a list of other recipes in an advertisement. It is a pitch, though for a line of ingredients owned and operated by Presidents Choice, which is mainly produced in Montreal. Zaar doesn't accept some of the ingredients on the list. So the canola oil, peas, and 8-vegetable cocktail, it all belongs to the President's Brand (PC) line of foods. Also, Zaar does not recognize the 8-vegetable cocktail, so I'm writing it here.

Provided by Studentchef

Categories Curries

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 teaspoons pure canola oil
2 onions, thinly sliced
1 lb extra lean ground chicken
4 garlic cloves, minced
1 tablespoon minced gingerroot
2 teaspoons no name curry powder
2 teaspoons no name ground cumin
1 (14 ounce) can peas, drained
1/4 cup chopped fresh coriander

Steps:

In a large frying pan, heat oil over medium heat; cook onions for 10 minutes or until golden, stirring occasionally, Reduce to medium-low; cook another 10-12 minutes or until deep golden and very soft.
Increase heat to medium. Stir in chicken.
Cook, stirring to break up meat, for 5-7 minutes or until no longer pink. Stir in garlic, ginger, curry powder, and cumin; cook for 3 minutes. Stir in peas and vegetable cocktail; cook for 3 minutes.
Stir in Coriander.
Serve with lime wedges and PC Louisiana Hot Sauce or with Basmati Rice, if desired.

Nutrition Facts : Calories 267.7, Fat 4.8, SaturatedFat 0.8, Cholesterol 65.8, Sodium 85.8, Carbohydrate 23, Fiber 7, Sugar 8.3, Protein 32.8

QUICK CHICKEN CURRY WITH SPINACH AND PEAS

Quick Chicken Curry with Spinach and Peas image

This easy Indian-inspired weeknight dinner comes together in under an hour. Save leftovers for lunch the next day, as the flavor only gets better.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs

Time 1h

Number Of Ingredients 15

Ingredients

2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
3 shallots, halved and thinly sliced (1 cup)
1 cinnamon stick, broken in half
2 tablespoons minced ginger (from a 2-inch piece)
1 1/2 teaspoons ground coriander
1/2 teaspoon ground turmeric
1 red finger chile, thinly sliced (2 tablespoons)
2 teaspoons fresh lemon juice
1 tablespoon sugar
1 can (13.5 ounces) coconut milk
1 cup frozen peas
2 cups packed baby spinach
Steamed basmati rice, toasted sliced almonds, and cilantro leaves, for serving

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.

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling around in the kitchen.
Choose the right chicken: For this recipe, boneless, skinless chicken breasts or thighs are both good options. If you're using chicken breasts, they will cook more quickly than thighs, so be careful not to overcook them.
Don't crowd the pan: When you're cooking the chicken, don't overcrowd the pan. This will prevent the chicken from cooking evenly and will make it more likely to stick to the pan.
Use a heavy-bottomed pot: A heavy-bottomed pot will help to distribute the heat evenly and prevent the curry from scorching.
Don't be afraid to adjust the spices: The amount of spices in this recipe is just a starting point. Feel free to adjust them to your own taste.
Serve with your favorite sides: Chicken curry is a versatile dish that can be served with a variety of sides. Some popular options include rice, naan bread, and yogurt.

Conclusion:

Chicken curry with peas and coriander is a flavorful and easy-to-make dish that is perfect for a weeknight meal. With its tender chicken, flavorful sauce, and fragrant spices, this curry is sure to be a hit with your family and friends. So next time you're looking for a quick and easy dinner recipe, give this chicken curry a try.