Chicken and Pea Curry

Name: Chicken and Pea Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 2 tbsp (30ml) cooking oil; 2 garlic cloves, minced; 2 tsp (10ml) ginger, grated; 1 onion, finely chopped; 500 g chicken thigh, sliced; 2 tbsp (30ml) Rajah flavourful mild curry powder; 270 ml coconut milk; 375 ml chicken stock; ½ tsp (2,5ml) salt; 1 cup frozen peas; ¼ cup (62,5ml) fresh coriander

4 People
30 min.
intermediate

Ready in only 30 minutes, this Chicken and Pea Curry could easily become a new favourite in your home! The coconut milk and Rajah Flavourful and Mild make for a subtle, creamy curry sauce with an irresistible aroma. Serve with rice or mashed potato.

Ingredients

2 tbsp (30ml) cooking oil
2 garlic cloves, minced
2 tsp (10ml) ginger, grated
1 onion, finely chopped
500 g chicken thigh, sliced
2 tbsp (30ml) Rajah flavourful mild curry powder
270 ml coconut milk
375 ml chicken stock
½ tsp (2,5ml) salt
1 cup frozen peas
¼ cup (62,5ml) fresh coriander

Cooking Method

Heat oil in a large pan over medium high heat. Cook garlic, ginger, and onion for 2 minutes until onion is translucent.
Add chicken and cook until it changes colour from pink to white.
Add Rajah curry powder and cook for 2 minutes.
Add coconut milk and chicken stock. Stir, lower heat to medium and cook, simmering rapidly, for 15 minutes until sauce reduces and thickens.
Add peas and salt. Cook for a further minute, then taste to see if it needs more salt. Garnish with coriander.
Serve over rice or mashed potato!