Easy Curry Chicken

1. 1

   Chop chicken into bite-sized pieces, sprinkle with a little curry powder, salt and pepper, and set aside.

2. 2

   Heat a large wok or deep skillet over medium high heat.

3. 3

   Add the olive oil, onions and garlic with a little salt and cook until almost transparent, being careful not to burn the garlic.

4. 4

   Add the chicken and cook till almost done, then add the curry powder (3 to 4 tablespoons, to taste) and cook for a few minutes until thoroughly incorporated.

5. 5

   Shake the can of coconut milk (its normal for it to separate on the shelf) and add it to the pan, stirring to incorporate.

6. 6

   Heat through and bring to a simmer, then add the peas.

7. 7

   Simmer long enough to cook the peas, but be careful not to overcook them.

8. 8

   Add salt and pepper and extra curry powder to taste.

9. 9

   Serve with flatbread, jasmine or basmati rice and Indian condiments of your choice.

10. 10

    Crockpot variation: Add chicken, garlic, onion, oil and curry powder to slow cooker and cook on low for 4-6 hours.

11. 11

    About 1 hour before serving, stir in the coconut milk and peas, cover again and simmer till peas are done.

* Per serving · 4 servings · Values may vary.

No additional tips available.