A family-friendly curry made from browned chicken and peas cooked in a mild, coconut cream curry sauce. Served on freshly cooked rice and topped with Greek yoghurt, cashews and coriander.
This easy Chicken and Pea Curry is full of comforting flavours and comes together in one pan with minimal effort. Tender pieces of chicken are simmered in a creamy coconut curry sauce with sweet peas for a simple weeknight dinner the whole family will love. Serve with fluffy rice and crunchy roasted cashews for the perfect finishing touch. For another epic chicken curry, be sure to have a look at our Chicken Thai Green Curry.
Ingredient notes:
- Chicken: Because the chicken mostly cooks in the sauce, the chicken breast doesn't dry out in this recipe. Chicken breast is a lot more affordable and also leaner than chicken thighs, but you can of course use chicken thighs if you prefer.
- Peas: I always have a bag of peas in the freezer and I love how easy it is to throw them in a curry to add some green factor.
- Garam Masala: This spice adds warmth and depth to the curry without making it too spicy.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Cook rice according to packet instructions in a pot or rice cooker. Heat the oil in a large frying pan, add the onion and sauté for 3 minutes. Stir in the garlic and ginger then cook for 1 minute. Cut the chicken into bite-sized pieces. Add to the pan and cook for 5 minutes until brown.
Sprinkle over the curry powder, garam masala, sugar and salt then stir through the chicken mixture for 2 minutes until fragrant. Dissolve the stock cube in the boiling water then pour into the pan and scrape all of the flavour from the base. Add the coconut milk and mix everything together.
Reduce heat to a simmer and cook for 5 minutes until the chicken is cooked through. Mix the cornflour with 2 tablespoons of cold water to make a slurry, then stir through the curry. Bring to a boil for a few minutes until the curry thickens up.
Test the sauce and season to taste with salt and pepper. Add the frozen peas and cook for 2 minutes until they are heated through. Serve on top of steamed rice with roasted cashews and fresh herbs on top.
Recipe FAQs:
Baby spinach, green beans, capsicum or diced carrots would all work well in this curry. Add firmer vegetables earlier so they have time to cook through.
Yes it is! The creaminess comes from the coconut cream which is naturally dairy free. Likewise the ingredients are naturally gluten free (just be sure you are using maize cornflour and not wheat corn flour).
Yes! Boneless skinless chicken thighs work really well in this recipe and stay extra juicy in the curry sauce.
Storage:
Store any leftover curry in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop until piping hot.
This curry also freezes well for up to 3 months. Freeze in individual portions for an easy lunch or dinner option. Defrost overnight in the fridge before reheating.
Top tips:
- Cut the chicken into even-sized pieces so it cooks evenly and stays tender.
- Use coconut cream for a richer sauce or coconut milk for a lighter version.
- Add a pinch of chilli flakes with the spices if you prefer a little extra heat.
Related Recipes:
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Chicken and Pea Curry
A family-friendly curry made from browned chicken and peas cooked in a mild, coconut cream curry sauce. Served on freshly cooked rice and topped with Greek yoghurt, cashews and coriander.
Ingredients
Curry
- 1 tsp oil
- 1 onion, sliced
- 1 Tbsp crushed garlic
- 1 Tbsp crushed ginger
- 450g boneless skinless chicken breast
- 1 Tbsp mild curry powder
- 2 tsp garam masala
- ½ tsp white sugar
- ½ tsp salt
- 1 chicken stock cube
- 150 ml boiling water
- 400ml can coconut cream (or coconut milk)
- 1 Tbsp cornflour
- 250 g frozen peas, thawed
To Serve
- 2 cups cooked white rice
- 4 Tbsp roasted cashews
Instructions
- Cook rice according to packet instructions in a pot or rice cooker.
- Heat the oil in a large frying pan, add the onion and sauté for 3 minutes. Stir in the garlic and ginger then cook for 1 minute.
- Cut the chicken into bite-sized pieces. Add to the pan and cook for 5 minutes until brown.
- Sprinkle over the curry powder, garam masala, sugar and salt then stir through the chicken mixture for 2 minutes until fragrant.
- Dissolve the stock cube in the boiling water then pour into the pan and scrape all of the flavour from the base. Add the coconut milk and mix everything together.
- Reduce heat to a simmer and cook for 5 minutes until the chicken is cooked through.
- Mix the cornflour with 2 tablespoons of cold water to make a slurry, then stir through the curry. Bring to a boil for a few minutes until the curry thickens up.
- Test the sauce and season to taste with salt and pepper. Add the frozen peas and cook for 2 minutes until they are heated through.
- Serve on top of steamed rice with roasted cashews and fresh herbs on top.
Notes
Chicken breast can be swapped for chicken thighs. If you like your curries hotter then add some chilli flakes in with the spices.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 578Total Fat: 15gSaturated Fat: 4gUnsaturated Fat: 11gCholesterol: 99mgSodium: 585mgCarbohydrates: 65gFiber: 7gSugar: 9gProtein: 47g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
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