Spicy curry with peas and chicken
Votes: 2
This dish is ready faster than an Indian restaurant delivery driver can get to your door. Chicken fillet is simmered for just a few minutes in a flavorful sauce flavored with garam masala and curry. It's served with store-bought naan bread, but it's just as delicious with fragrant basmati rice.
Time: 15 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Tender chicken fillet was dipped in curry sauce and lightly stewed.
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:
- 450 g chicken fillet
- 1 cup frozen peas, thawed first
- 1 small onion
- 2 tbsp. l. rapeseed oil
- 2 cloves of garlic
- 2 tbsp tomato paste
- 1.5 tsp curry powder
- 1.5 tsp garam masala spice mix
- 1.5 cups chicken broth
- 0.5 cup natural yogurt
- 4 parts heated naan bread
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Recipes with similar ingredients: chicken, peas, tomato paste, onions, garlic, curry, garam masala, naan bread, yogurt
Cooking the dish according to the recipe:
- Place a large, heavy-bottomed saucepan over medium heat. While the pan is heating, finely chop about 1 heaping cup of onion.
Pour canola oil into a saucepan, spreading it evenly over the entire surface. Add the onion and a large pinch of salt. Fry until golden brown, about 3 minutes, stirring constantly. Finely grate the garlic and mix it with the tomato paste.
Add the tomato-garlic mixture, curry powder, garam masala, and 1/4 cup water to the fried onions. Simmer for 1 minute, stirring constantly, then gradually whisk in the chicken broth and bring to a vigorous boil. - Cut the chicken breasts into quarters, season generously with salt, and add to the prepared sauce. Simmer for about 5 minutes, stirring constantly, until the chicken is cooked through.
Reduce heat, add peas and 1/4 cup yogurt. Simmer for about a minute, until heated through. Season with salt to taste. Divide among 4 servings, top with the remaining yogurt, and serve with warm naan bread.
Recipe Chicken in curry sauce.
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