Quick Chicken Curry with Tomatoes and Peas
Transform dinner into a vibrant, flavor-packed experience with this Quick Chicken Curry with Tomatoes and Peas, a perfect 40-minute meal for busy weeknights! Tender chicken breast is simmered in a fragrant blend of cumin, coriander, turmeric, and a hint of optional chili heat, creating an irresistibly aromatic base. Juicy canned tomatoes and sweet peas add bursts of freshness and color, while garlic, ginger, and onions build depth with minimal prep. This one-pan curry is as simple as it is satisfying, making it a go-to for curry lovers. Serve it over fluffy steamed rice or alongside warm naan for a wholesome, comforting dish that brings Indian-inspired flavors right to your table.
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Recipe Information
Ingredients
- 500 grams chicken breast
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 units garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder (optional for heat)
- 400 grams canned diced tomatoes
- 150 grams frozen peas
- 100 milliliters water
- 1 teaspoon salt
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
Cut the chicken breast into bite-sized cubes and set aside.
Heat the olive oil in a large skillet or pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes until soft and golden.
Stir in the minced garlic and ginger, cooking for 1-2 minutes until fragrant.
Add the ground cumin, coriander, turmeric, and red chili powder (if using). Stir frequently for about 30 seconds to toast the spices.
Add the diced chicken to the skillet and cook for 4-5 minutes, stirring occasionally, until the chicken is no longer pink on the outside.
Pour in the canned diced tomatoes and water. Stir to combine, then cover the skillet and bring to a gentle simmer.
Cook for 10 minutes, stirring occasionally, until the chicken is cooked through.
Add the frozen peas and salt. Stir well and cook for an additional 5 minutes until the peas are heated through and tender.
Taste the curry and adjust seasoning if necessary.
Turn off the heat and garnish with fresh chopped cilantro before serving.
Serve hot with steamed rice, naan, or your preferred side.
Nutrition Facts
Calories |
1100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 438 mg | 146% | |
| Sodium | 4544 mg | 198% | |
| Total Carbohydrate | 53.0 g | 19% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 25.2 g | ||
| Protein | 154.3 g | 309% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 307 mg | 24% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2900 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
