Best 3 Quick Chicken Curry With Spinach And Peas Recipes

Tantalize your taste buds with our quick and easy chicken curry recipe, a delightful fusion of flavors that combines succulent chicken with vibrant spinach and tender peas in a creamy, aromatic curry sauce. This dish is not only a culinary delight but also a nutritional powerhouse, packed with protein, vitamins, and essential minerals. In addition to the main recipe, we'll also guide you through variations such as a vegetarian curry and a slow-cooker version for effortless meal preparation. Get ready to embark on a culinary journey that promises to satisfy your cravings and leave you wanting more.

Let's cook with our recipes!

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.

CHICKEN CURRY WITH CHICK PEAS AND TOMATOES

Chicken Curry with Chick Peas and Tomatoes image

Provided by Rachael Ray : Food Network

Categories main-dish

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 cups quick-cooking white or brown rice
2 roasted chicken breast halves
1 (15-ounce) can chick peas, drained
1 (15-ounce) can diced tomatoes, drained
1/2 cup lowfat sour cream
1 1/2 teaspoons curry powder
1 teaspoon ground cumin
1/4 cup chopped fresh cilantro leaves, plus 1/2 cup, for garnish
Salt and freshly ground black pepper

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.

CURRY CHICKEN BREASTS WITH CHICKPEAS AND SPINACH

Curry Chicken Breasts With Chickpeas and Spinach image

This entire dish is built for flavor - and ease. An ideal ingredient for quick weeknight meals, chicken breasts can be pounded thin, so they'll cook quickly and evenly. Here, the cutlets are dusted in flour to create a delicate, golden crust that seals in moisture, and flavored with Madras curry powder, an Indian spice blend featuring coriander, turmeric, chiles, cumin, fennel, garlic and ginger. Toasting it in oil brings out all its warmth and richness. The curried chickpeas make a wonderful side dish on their own, and would pair just as well with another meat or fish.

Provided by Kay Chun

Categories dinner, quick, weeknight, beans, poultry, vegetables, main course

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/4 cup all-purpose flour
4 (6-ounce) boneless, skinless chicken breasts, pounded 1/2-inch thick
Kosher salt and black pepper
1/4 cup canola oil
2 tablespoons Madras curry powder
1 (15-ounce) can chickpeas, rinsed
2 tablespoons unsalted butter
1 tablespoon fresh lime juice, plus wedges for serving
4 ounces baby spinach (about 4 packed cups)
Chopped fresh cilantro (optional)

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.

Tips:

Use fresh ingredients whenever possible. This will give your curry the best flavor.
Don't be afraid to experiment with different spices. There are many different spice blends that can be used to make chicken curry, so find one that you like and stick with it.
Be patient when cooking the curry. It takes time for the flavors to develop, so don't rush the process.
Serve the curry with your favorite sides. Some popular options include rice, naan bread, and raita.
Garnish the curry with fresh cilantro or parsley before serving. This will add a pop of color and flavor.

Conclusion:

Chicken curry is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover chicken, and it can also be made with fresh chicken. There are many different recipes for chicken curry, so you can find one that suits your taste. Whether you like your curry mild or spicy, there is a recipe out there for you. So next time you're looking for a quick and easy weeknight meal, give chicken curry a try.