Chicken and Pea Curry
This is a mild, creamy curry sauce with a light coconut flavour. Serve with rice or mashed potatoes.
Course: Main
Serves: 4
Ready In: 30 minutes
Ingredients
2 tbsp cooking oil
2 garlic cloves , minced
2 tsp ginger , grated
1 onion , finely chopped
500g chicken thighs, sliced
2 tbsp Rajah Flavourful and Mild curry powder
270 ml coconut milk
375 ml chicken stock
1/2 tsp salt
1 cup frozen peas
1/4 cup fresh coriander
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.
Tips
Chicken thighs are best for this recipe because this curry needs to be simmered for 15 minutes for the flavours to develop. However, it can be made with breast if you don’t have thighs.
Skinless boneless thighs are best because they stay juicy even after the required simmering time.
