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
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
Method Prep:12min › Cook:15min › Ready in:27min
Boil the rice according to the packet instructions.
Heat a tablespoon of oil in a large frying pan or wok; add chopped onion and cook to soften, about 2 minutes.
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.
Add some water if the sauce becomes too thick. Stir in peas and freshly chopped coriander; season to taste with salt and pepper.