Quick Chicken and Pea Curry
Votes: 3
Time: 35 min.
Quick chicken and pea curry - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 700 g of skinless and boneless chicken
- 2 tsp cumin
- 4 teaspoons of wheat flour
- 2 tablespoons of oil
- 1 cup chicken broth
- 1 tbsp (15 g) butter
- 1 cup frozen green peas (defrosted)
- 1 medium onion, chopped
- 2 sweet peppers, sliced diagonally
- 1/4 cup heavy cream
- Salt and ground black pepper to taste
- 1.5 tbsp. curry powder
- 1 teaspoon cinnamon
- Basmati rice (cook according to package directions), for serving
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Cooking the dish according to the recipe:
- Dice the chicken. In a large skillet, fry the chicken pieces in vegetable oil and butter until golden brown. Transfer to a plate and cover with foil. Add the onion to the same skillet and fry until soft.
- Add the bell pepper and stir. Add the curry powder, cinnamon, and cumin. Stir. Add the flour, stir, and cook for 30 seconds. Pour in the broth and stir until the mixture thickens. Return the chicken to the pan and simmer until the carrots are tender, about 20 minutes. Add the peas and cream. Stir well and cook until heated through. Season with salt and pepper. Serve with rice.
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