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Curry Chicken Rice And Peas Recipe

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Slow cooker curry chicken and easy rice and peas Recipe by iluvCookiee Cookpad
Slow cooker curry chicken and easy rice and peas Recipe by iluvCookiee Cookpad from cookpad.com

Description

This curry chicken rice and peas recipe is a delicious and easy-to-make dish that is perfect for a weeknight dinner or a special occasion. The dish is a flavorful blend of tender chicken, aromatic spices, and creamy coconut milk, served over a bed of fluffy rice and hearty peas.

Prep Time

The prep time for this dish is approximately 20 minutes.

Cook Time

The cook time for this dish is approximately 45 minutes.

Ingredients

  • 1 ½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon salt
  • 1 can (14 ounces) coconut milk
  • 1 can (15.5 ounces) kidney beans, drained and rinsed
  • 2 cups cooked white rice
  • 1 cup frozen peas, thawed
  • 1 lime, cut into wedges
  • Fresh cilantro, chopped (optional)

Equipment

  • Large skillet or wok
  • Cooking spoon or spatula
  • Cooking pot for rice

Method

  1. In a large skillet or wok, heat olive oil over medium-high heat.
  2. Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
  3. Add the minced garlic and cook for 1-2 minutes, stirring constantly, until fragrant.
  4. Add the chicken pieces to the skillet and cook for 5-7 minutes, stirring occasionally, until browned on all sides.
  5. Add the curry powder, cumin, coriander, turmeric, and salt to the skillet, and stir to coat the chicken evenly with the spices.
  6. Add the coconut milk and kidney beans to the skillet, and stir to combine.
  7. Reduce the heat to low, cover the skillet with a lid, and simmer for 20-25 minutes, stirring occasionally, until the chicken is cooked through and tender.
  8. In a separate pot, cook the rice according to package instructions.
  9. When the rice is almost done, add the thawed peas to the skillet with the chicken, and stir to combine.
  10. Remove the skillet from the heat, and serve the chicken and peas over a bed of cooked rice.
  11. Garnish with fresh cilantro and lime wedges, if desired.

Notes

  • You can use bone-in chicken pieces instead of boneless chicken breasts, but the cooking time will be longer.
  • If you prefer a spicier dish, you can add more curry powder or some chopped fresh chili peppers.
  • This dish reheats well, so you can make a big batch and enjoy it for lunch or dinner throughout the week.

Nutrition Info

  • Calories: 420
  • Protein: 31g
  • Carbohydrates: 41g
  • Fiber: 9g
  • Sugar: 4g
  • Fat: 15g
  • Saturated Fat: 10g
  • Cholesterol: 74mg
  • Sodium: 644mg

Recipe Tips

  • Make sure to use a good quality curry powder for the best flavor.
  • If you don't have kidney beans, you can use black beans or chickpeas instead.
  • For a vegetarian version of this dish, you can use tofu or tempeh instead of chicken.

Enjoy this delicious and satisfying curry chicken rice and peas recipe for your next dinner or special occasion. With its blend of flavorful spices and creamy coconut milk, it's sure to become one of your favorite go-to dishes.


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