Chicken curry with red pepper and peas

    27 min

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

    10 people made this

    Serves: 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

    Prep: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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