Chicken, pea and potato curry
This Chicken, Pea, and Potato Curry features tender chicken thighs, hearty potatoes, and sweet peas simmered in a creamy coconut milk sauce, seasoned with aromatic spices. It's a wholesome dish perfect for family dinners, bringing warmth and richness to every bite.
Cook time 45 min
Prep time 10 min
Ingredients:
1 tbsp olive oil4 chicken thighs
1 onion
2 garlic cloves
1 tbsp ginger root
1 tsp curry powder
1 tsp turmeric powder
1 tsp chili powder
2 potatoes
2 cups coconut milk
1 cup peas
This Chicken, Pea and Potato Curry is a delightful and hearty dish that brings together tender chicken thighs, wholesome potatoes, and sweet peas in a rich and aromatic coconut milk-based curry. Perfect for a comforting family meal or a dinner party, the blend of spices creates a warm and satisfying flavor profile that appeals to a wide range of palates. Gather your ingredients and get ready to enjoy a delicious homemade curry that's both nutritious and full of taste.
Instructions:
- Cut the chicken thighs into bite-sized pieces.
- Finely chop the onion.
- Mince the garlic cloves.
- Grate the ginger root.
- Peel and dice the potatoes.
- In a large pot or deep skillet, heat 1 tablespoon of olive oil over medium heat.
- Add the chicken pieces to the pot. Brown the chicken on all sides for about 5-7 minutes until they are lightly browned. Remove from the pot and set aside.
- In the same pot, add the finely chopped onion and sauté for about 3-4 minutes until it becomes translucent.
- Add the minced garlic and grated ginger. Stir and cook for another minute until fragrant.
- Sprinkle in 1 teaspoon of curry powder, 1 teaspoon of turmeric powder, and 1 teaspoon of chili powder. Stir well to coat the onions and release the spice aromas.
- Add the diced potatoes to the pot, stirring to coat them with the spice mixture.
- Pour in the 2 cups of coconut milk, stirring to combine all the ingredients.
- Return the browned chicken to the pot, making sure the pieces are submerged in the liquid.
- Bring the mixture to a gentle simmer. Cover the pot and let it cook for about 20 minutes, or until the potatoes are tender and the chicken is cooked through.
- Stir in 1 cup of peas and cook for an additional 5 minutes until the peas are heated through.
- Taste and adjust seasoning if necessary. Serve the curry hot with rice or naan bread.
- Garnish with fresh cilantro if desired and enjoy your homemade Chicken, Pea, and Potato Curry!
Cooking a delicious Chicken, Pea and Potato Curry at home is a rewarding experience that results in a flavorful and nutritious meal. By following these simple steps and incorporating a few handy tips, you can create a dish that's both satisfying and impressive. Enjoy the rich, aromatic flavors with your family and friends, and feel free to experiment with additional ingredients to make it your own signature curry.
Chicken, pea and potato curry FAQ:
Simmer the curry for about 20 minutes, or until the potatoes are tender and the chicken is cooked through. It's important to cover the pot during this time for even cooking.
You can substitute coconut milk with heavy cream for a richer texture, or use vegetable broth for a lighter option. However, this will alter the flavor profile of the dish.
Yes, you can use boneless chicken breasts or chicken drumsticks instead of thighs. Adjust cooking times as needed, as breasts may cook faster.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave until hot.
Ensure the internal temperature of the chicken reaches at least 165°F (75°C) using a meat thermometer. The chicken should also be no longer pink in the center.
Tips:
- To enhance the flavor of your curry, marinate the chicken thighs with a bit of salt, pepper, and half the curry powder for at least 30 minutes before cooking.
- For a smoother sauce, finely chop the onion, garlic, and ginger or use a food processor to blend them into a paste.
- If you want to add more vegetables, consider adding bell peppers or spinach towards the end of the cooking process.
- To control the level of heat, adjust the amount of chili powder according to your taste preference.
- For a thicker curry, let it simmer uncovered for a few extra minutes to allow the sauce to reduce.
Nutrition per serving
4 ServingsCalories 620kcal
Protein 24g
Carbohydrates 36g
Fiber 8g
Sugar 9g
Fat 50g
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