Curried Chicken with Peas

Skip the takeout tonight and make this Indian-inspired curry in just 30 minutes.
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  • Duration
  • Cook Time
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  • 4Servings

Ingredients

  • 1 tbsp olive oil
  • 1/2 cup chopped scallions
  • 2 cloves garlic, minced
  • 1 lb boneless, skinless chicken breast, cubed
  • 2 tbsp mild or hot curry paste
  • 1 cup low-sodium chicken broth
  • 1/2 cup frozen green peas (not thawed)
  • 2 tbsp chopped fresh cilantro leaves
  • Sea salt and fresh ground black
  • pepper, to taste
  • 2 cups cooked brown rice

Preparation

  1. Heat oil in a wok or large skillet on medium-high. Add scallions and garlic and cook for 1 minute, stirring frequently. Add chicken and cook for 2 minutes, stirring frequently, until golden brown on all sides.
  2. In a small bowl, whisk curry paste into broth.
  3. Add curry mixture to wok and bring to a simmer over same heat. Simmer for 2 minutes, until chicken is cooked through.
  4. Add peas and cook for 30 seconds, until just tender.
  5. Remove from heat, stir in cilantro and season with salt and pepper. Serve over rice.

Nutrition Information

  • Serving Size: 1 cup chicken mixture and 1/2 cup rice
  • Calories: 337
  • Carbohydrate Content: 37 g
  • Cholesterol Content: 66 mg
  • Fat Content: 7 g
  • Fiber Content: 3 g
  • Protein Content: 32 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 393 mg
  • Sugar Content: 2 g