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Chicken curry with red pepper and peas recipe

Chicken curry with red pepper and peas recipe

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This is a deliciously light, quick and easy recipe for a creamy chicken and vegetable curry. Serve with white or brown rice.

9 people made this

IngredientsServes: 2

  • 200g rice
  • 1 tablespoon olive oil or coconut oil
  • 1 small onion, finely chopped
  • 2 chicken breasts, cubed
  • 1 tablespoon curry powder, or more to taste
  • 2 tablespoons plain flour
  • 1 red pepper, sliced into strips
  • 125g creme fraiche
  • 200g frozen green peas, thawed
  • small bunch fresh coriander, finely chopped
  • salt and freshly ground black pepper, to taste

MethodPrep:12min ›Cook:15min ›Ready in:27min

  1. Boil the rice according to the packet instructions.
  2. Heat a tablespoon of oil in a large frying pan or wok; add chopped onion and cook to soften, about 2 minutes.
  3. Mix the cubed chicken in a bowl with 2 tablespoons flour and 1 tablespoon curry powder. Add the chicken to the onions and cook until the chicken is browned on all sides, about 4 minutes. Stir in red pepper strips and creme fraiche; simmer for 5 minutes or until chicken is cooked through and red pepper has softened.
  4. Add some water if the sauce becomes too thick. Stir in peas and freshly chopped coriander; season to taste with salt and pepper.
  5. Serve the chicken curry with hot rice.

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Reviews & ratingsAverage global rating:(7)

Chicken yellow split pea curry

Enjoy a lovely chicken yellow split pea curry with bread for an awesome weekday meal. Without the chicken legs it would make a nice vegetarian meal as well.

Recipe Summary

  • 1 tablespoon cornstarch
  • ¾ teaspoon kosher salt, divided
  • ½ teaspoon freshly ground black pepper
  • 1 pound skinless, boneless chicken breast halves, cut into 1/4-inch-thick slices
  • 5 teaspoons canola oil, divided
  • 2 teaspoons grated peeled fresh ginger
  • 2 garlic cloves, minced
  • ¾ cup vertically sliced yellow onion
  • 1 ½ cups snow peas, trimmed
  • ¼ cup water
  • 1 cup light coconut milk
  • 1 tablespoon red curry paste
  • 1 ½ tablespoons fresh lime juice
  • 2 cups cooked brown rice
  • 1 hot red chile (such as jalapeño or Fresno), stemmed, seeded, and thinly sliced lengthwise
  • ¼ cup fresh cilantro leaves

Combine cornstarch, 1/2 teaspoon salt, pepper, and chicken in a medium bowl toss to coat.

Heat a large cast-iron skillet or wok over high heat. Add 1 tablespoon oil to pan swirl to coat. Add chicken cook 3 minutes or until browned, stirring after 2 minutes. Add ginger and garlic stir-fry 30 seconds. Place mixture on a plate keep warm. Add remaining 2 teaspoons oil to pan swirl to coat. Add onion stir-fry 3 minutes. Add snow peas and 1/4 cup water stir-fry 1 minute or until water evaporates. Stir in milk and curry paste. Return chicken to pan cook 2 minutes or until sauce thickens slightly. Remove from heat stir in juice and remaining 1/4 teaspoon salt. Serve curry over rice top evenly with chile and cilantro.


    1. Heat oil in a medium pot over medium. Cook curry paste, ginger, and lime zest, stirring, until heated through, about 1 minute. Add onion and salt and cook, stirring, until onion is soft, about 3 minutes. Add bell pepper and stir to combine. Add chicken stock and bring to a boil, then reduce heat to low and simmer until pepper is crisp-tender, about 3 minutes. Add chicken, snap peas, and coconut milk and cook over medium, being careful not to boil, until warmed through, about 5 minutes. Stir in basil and lime juice. Serve with rice or rice noodles and lime wedges alongside.

    Recipe Summary

    • 1 cup jasmine rice
    • 1 ½ cups water
    • 1 ½ teaspoons sea salt, divided
    • 1 ¼ pounds skinless, boneless chicken breasts, cut into 3/4-inch pieces
    • 3 tablespoons cornstarch
    • 3 tablespoons vegetable oil
    • 2 (6 ounce) packages sugar snap peas
    • 1 red bell pepper, diced
    • ⅓ cup low-sodium soy sauce
    • ¼ cup water
    • 2 tablespoons rice wine vinegar
    • 2 large cloves garlic, minced
    • 2 teaspoons white sugar
    • 1 teaspoon chili garlic sauce (Optional)
    • 2 green onions, thinly sliced

    Place rice in a saucepan and cover with water. Mix with your fingers until water is cloudy drain. Repeat once more. Add 1 1/2 cup water and 1 teaspoon salt. Bring to a boil cook for 1 minute. Reduce heat, cover, and simmer until water is absorbed, about 12 minutes. Remove from heat and uncover.

    Mix remaining 1/2 teaspoon salt, chicken breasts, and cornstarch together in a bowl.

    Set a wok or large skillet over high heat and add oil. Add chicken, sugar snap peas, and red bell pepper. Cook, without stirring, for 1 minute. Stir or toss until chicken is lightly browned, about 4 minutes.

    Whisk soy sauce, rice wine vinegar, garlic, sugar, and chili garlic sauce together in a bowl. Pour into the wok. Reduce heat to medium-low, cover, and cook until chicken is no longer pink in the center, 3 to 4 minutes.

    Divide rice among 4 plates. Top with chicken and sauce. Garnish with green onions.

    What Are Kaffir Lime Leaves

    Kaffir lime leaves are a member of the citrus family and they give off a lime-lemon aroma and flavor. They really are an indispensable part of Thai cooking, as well as Indonesian cooking.

    There’s a little Indonesian kiosk at my local farmer’s market and I eat there almost every chance I get. Their food is so nicely fragrant and delicious. One day I asked them what gives off that nice lemony flavor and they told me all about these Kaffir lime leaves. They’re amazing, however, if you cannot find them anywhere just go ahead and skip them in the recipe. The lemongrass stalks also have a citrus flavor and again they are often used in curries.

    • 2 tablespoons neutral oil for stir-frying
    • 1 red onion (peeled and chopped)
    • 2 tablespoons curry paste
    • 3/4 to 1 pound chicken boneless and skinless breasts (cut into chunks about 1 1/2 inches)
    • 10 baby carrots (washed, drained, and cut in half)
    • 2 potatoes (peeled and chopped into chunks)
    • 1 cup chicken broth
    • 1 teaspoon granulated sugar
    • 1/2 teaspoon salt, or to taste
    • Freshly ground black or white pepper, to taste
    • Optional: ground coriander

    Heat a wok or deep-sided frying pan over medium-high heat. Add oil to the heated wok, and when the oil is hot, add the onion. Stir-fry until the onion is softened and translucent. Add the curry paste and stir-fry until fragrant.

    Add the chicken and stir-fry for about 5 minutes until the chicken is browned and coated with the curry paste.

    Add the carrots and potatoes. Stir for a minute and add the chicken broth, sugar, salt, and pepper.

    Cover and simmer over low heat for about 15 to 20 minutes, making sure the chicken is cooked.

    Taste the curried chicken and adjust the seasoning if needed. Sprinkle the ground coriander over the top if desired.

    Thai Coconut Curry Chicken

    Yield: 8 servings

    prep time: 10 minutes

    cook time: 40 minutes

    total time: 50 minutes

    Make your favorite Thai take-out dish right at home! The leftover sauce is also perfect to spoon over rice for another meal!


    • 8 bone-in, skin-on chicken thighs
    • Kosher salt and freshly ground black pepper, to taste
    • 2 tablespoons unsalted butter
    • 2 (14 ounce) cans light coconut milk
    • 1 tablespoon cornstarch
    • 2 cloves garlic, minced
    • 1 tablespoon freshly grated ginger
    • 2 tablespoons red curry paste
    • Juice of 1 lime
    • 1 tablespoon fish sauce, optional
    • 1 teaspoon sugar
    • 8 ounces sugar snap peas
    • 1 Thai chili pepper, thinly sliced
    • 2 tablespoons chopped fresh cilantro leaves


    1. Preheat oven to 400 degrees F.
    2. Season chicken with salt and pepper, to taste.
    3. Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side drain excess fat and set aside.
    4. In a medium bowl, whisk together coconut milk and cornstarch set aside.
    5. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in ginger until fragrant, about 1 minute.
    6. Whisk in curry paste until well combined, about 1 minute. Gradually whisk in coconut milk mixture, and cook, whisking constantly, until incorporated and slightly thickened, about 1-2 minutes. Stir in lime juice, fish sauce, sugar and sugar snap peas.
    7. Return chicken to the skillet. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
    8. Serve immediately, garnished with chili pepper and cilantro, if desired.

    Did you Make This Recipe?

    Tag @damn_delicious on Instagram and hashtag it #damndelicious.

    Easy Thai Red Curry

    Yield: 4 servings

    prep time: 15 minutes

    cook time: 25 minutes

    total time: 40 minutes

    The easiest and most flavorful homemade Thai red curry you will ever make in just 30-40 minutes! It tastes just like the restaurant-version, except 10000x times better and cheaper!


    • 1 1/2 cups basmati rice
    • 1 tablespoon canola oil
    • 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
    • Kosher salt and freshly ground black pepper
    • 2 shallots, minced
    • 3 cloves garlic, minced
    • 3 tablespoons red curry paste
    • 1 tablespoon freshly grated ginger
    • 1 (13.5-ounce) can coconut milk
    • 1 bunch broccolini, cut into 3-inch pieces
    • 2 green onions, thinly sliced
    • 3 tablespoons chopped fresh cilantro leaves
    • 2 tablespoons freshly squeezed lime juice


    1. In a large saucepan of 3 cups water, cook rice according to package instructions set aside.
    2. Heat canola oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken, shallots and garlic to the stockpot and cook until golden, about 3-5 minutes.
    3. Stir in red curry paste and ginger until fragrant, about 1 minute.
    4. Stir in coconut milk. Bring to a boil reduce heat and cook, uncovered, stirring occasionally, until reduced and thickened, about 10-15 minutes.
    5. Stir in broccolini until just tender, about 3 minutes.
    6. Remove from heat stir in green onions, cilantro and lime juice season with salt and pepper, to taste.
    7. Serve immediately with rice.

    Did you Make This Recipe?

    Tag @damn_delicious on Instagram and hashtag it #damndelicious.

    How to make Panang Chicken Curry:

    You’ll notice we’re not using any oil in today’s Panang curry recipe. Grab your coconut milk, without shaking the can, skim a couple of tablespoons off the top and add that to your hot skillet or saute pan. This is the coconut cream it’s loaded with oil so we’ll use it to cook our curry paste. Then add the curry paste and peanut butter and allow the flavors to wake up. Make sure it doesn’t burn though! Then we’ll add the chicken and mix it so that everything is coated well. Add the rest of the coconut milk along with the fish sauce, tamarind, sugar, veggies, and let it all just simmer until the chicken cooks through and the curry thickens, that’s it!