15-Minute Curry with Chicken and Peas
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Cooking Time:
15 min
Total Time:
15 min
Servings:
4 servings
Essential in Indian cooking, yogurt adds a layer of creaminess to chicken tenders cooked in a flavorful sauce made with garam masala and curry powder. We serve it with store-bought naan, but it would be just as delicious served over fragrant basmati rice.
Ingredient
11 small yellow onion
22 tablespoons canola oil
3Kosher salt
42 cloves garlic
52 tablespoons tomato paste
61 1/2 teaspoons curry powder
71 1/2 teaspoons garam masala
81 1/2 cups chicken stock
91 pound chicken tenders
101 cup frozen peas, thawed
111/2 cup full-fat plain Greek yogurt
124 pieces naan, warmed (see Cook's Note)
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Nutritional components
- Serving Size1 of 4 servings
- Calories732
- Total Fat33g
- Saturated Fat7g
- Carbohydrates76g
- Dietary Fiber6g
- Sugar10g
- Protein33g
- Cholesterol54mg
- Sodium1177mg
Cooking process
Step 1Place a large straight-sided skillet over medium-high heat. While the pan heats up, finely chop the onion, about 1 heaping cup. Add the canola oil to the pan and swirl to coat. Add the onion and a large pinch of salt and cook, stirring occasionally, until lightly browned, about 3 minutes. Meanwhile, finely grate the garlic into the tomato paste and add to the onions along with the curry powder, garam masala and 1/4 cup water. Stir to combine and cook for 1 minute, stirring constantly. Stir in the chicken stock and bring to a strong simmer. Cut the chicken tenders in half crosswise, sprinkle liberally with salt and stir into the sauce. Cook, stirring occasionally, until the chicken is just cooked through, about 5 minutes.
Step 2Reduce the heat to a low simmer and stir in the peas and 1/4 cup yogurt. Cook until the peas are just warmed through, about 1 minute. Season to taste with additional salt if needed. Divide among 4 bowls. Top each with the remaining yogurt and serve with warm naan.
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