Chicken Curry with Potatoes and Peas

Name: Chicken Curry with Potatoes and Peas
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Quebecois
Ingredients: 2 tablespoons vegetable oil; 1 medium onion (chopped); 3 cloves garlic (minced); 1 tablespoon ginger (grated); 1 tablespoon curry powder; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon chili powder (optional); 500 grams chicken thighs (boneless, skinless, cut into chunks); 2 cups chicken broth; 2 medium potatoes (peeled and diced); 1 cup frozen peas; 1 teaspoon salt (to taste); 1/4 cup fresh cilantro (chopped)

60 min 4 servings Medium

All Recipes

Chicken Curry with Potatoes and Peas

A comforting chicken curry with tender potatoes and sweet peas, perfect for a family meal.

Prep

20 min

Cook

40 min

Total

60 min

Servings

Difficulty

Medium

Chicken curry with potatoes and peas is a delightful and hearty dish that brings warmth and flavour to the table. The combination of tender chicken, soft potatoes, and sweet peas, all enveloped in a fragrant curry sauce, makes for an irresistible meal. This dish is perfect for those who enjoy a bit of spice in their meals. With the right balance of flavours, it's a crowd-pleaser that can be enjoyed any night of the week. Whether you're new to making curry or a seasoned cook, this recipe offers a straightforward approach to creating a delicious curry at home.

Ingredients

Servings

For the curry

Instructions

Sauté the aromatics

Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Pro tip: Be careful not to burn the garlic.

Add spices

Add the curry powder, ground cumin, ground coriander, and chili powder to the pot. Stir well to coat the onion mixture with the spices. Cook for 2 minutes to toast the spices slightly.

Pro tip: Toasting spices releases more flavour.

Cook the chicken

Add the chicken chunks to the pot, stirring to coat them in the spice mixture. Cook for 5-7 minutes until the chicken is browned on all sides.

Pro tip: Ensure chicken reaches an internal temperature of 165°F (74°C).

Simmer the curry

Pour in the chicken broth and add the diced potatoes. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes, or until the potatoes are tender.

Pro tip: Stir occasionally to prevent sticking.

Add the peas

Stir in the frozen peas and season with salt. Cook for an additional 5 minutes until the peas are heated through.

Pro tip: Frozen peas cook quickly, so keep an eye on them.

Garnish and serve

Remove from heat and stir in the chopped cilantro. Serve hot with rice or naan.

Pro tip: Cilantro adds a fresh finish to the dish.

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Tips & Tricks

<ul><li>Use fresh chicken for the best flavour.</li><li>Cut potatoes into even pieces for uniform cooking.</li><li>Adjust the spices to your heat preference.</li><li>Serve with rice or naan for a complete meal.</li></ul>

Serving Suggestions

Serve this chicken curry with steamed basmati rice or warm naan bread to soak up the delicious sauce. For a complete meal, consider adding a side of fresh cucumber raita or a simple green salad to balance the spiciness. This curry can be made ahead and stored in the refrigerator for up to 3 days. The flavours will deepen, making it even more delicious. Reheat gently over low heat to maintain the texture of the chicken and potatoes.