Chicken, Potato and Pea Curry
This creamy chicken curry is seasoned with a mix of garam masala, curry powder and fresh cilantro. We opted for chicken thighs, which remain tender even after simmering in the sauce. A comforting dish that will warm both body and soul.
Ingredients
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 tbsp (15 ml) vegetable oil
- 1 tbsp curry powder
- 1 tsp garam masala
- 3/4 cup (25 g) cilantro stems and leaves, separated and finely chopped, plus more for serving
- 1 lb (450 g) boneless, skinless chicken thighs, cubed (see note)
- 2 potatoes, peeled and diced
- 1 red bell pepper, seeded and cubed
- 1 can (14 oz/398 ml) diced plum tomatoes
- 1 cup (250 ml) water
- 1 cup (150 g) frozen peas, thawed
- 1/2 cup (125 ml) 35% cream
Instructions
- In a large skillet over medium-high heat, brown the onion and garlic in the oil. Add the spices and cilantro stems. Continue to cook for 1 minute while stirring. Add the chicken, potatoes and bell pepper. Continue to cook for 1 minute, stirring to coat everything well with the spice mixture. Add the tomatoes and water. Mix well. Bring to a boil. Cover and simmer for 20 minutes or until the potatoes are tender.
- Remove the lid. Add the peas, cream and cilantro leaves. Season with salt and pepper. Mix well. Simmer for 2 minutes while stirring.
- Divide the chicken curry among four plates. Garnish with cilantro leaves. Serve with naan bread, if desired.
This creamy chicken curry is seasoned with a mix of garam masala, curry powder and fresh cilantro. We opted for chicken thighs, which remain tender even after simmering in the sauce. A comforting dish that will warm both body and soul.