Best 15 Minute Indian Curry With Chicken And Peas Recipes

QUICK CHICKEN CURRY

Quick chicken curry image

Quick chicken curry is an easy, one-pan recipe that's ready in just 15 minutes!

Provided by Kathryn

Time 15m

Number Of Ingredients 13

Ingredients

2 teaspoons extra-virgin olive oil
1 small yellow onion, chopped
2 cloves garlic, minced
1 tablespoon curry powder
1 14.5 oz. can diced fire-roasted tomatoes, drained
1/3 cup low-sodium chicken broth (see notes)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper, optional
1 1/2 cups cooked chicken, chopped (from a rotisserie or leftover, see notes)
3/4 cup plain Greek yogurt (non-fat, 2% or 5% fat are all OK)
Chopped fresh parsley or cilantro
Chopped peanuts (optional)

Steps:

Heat olive oil in a large skillet over medium heat.
Add onion and sauté for 4-5 minutes, until softened. Add garlic and sauté another 30 seconds.
Stir in curry powder, diced tomatoes, and chicken broth. Season with salt, pepper and cayenne, if using.
Bring to a low simmer and cook for 2-3 minutes, until slightly thickened.
Stir in chicken until warmed through, 1-2 more minutes.
Turn off the heat and stir in the Greek yogurt until just combined.
Serve hot with fresh chopped parsley or cilantro and chopped peanuts.

Nutrition Facts : Calories 225 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 53 milligrams cholesterol, Fat 10 grams fat, Fiber 3 grams fiber, Protein 21 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 487 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

BUTTER CHICKEN WITH PEAS

Butter Chicken with Peas image

Indian food is inviting, comforting and complex. Growing up in the Midwest, we didn't often eat foods with this much flavor. We will always remember our first bite of Indian takeout because we had never tasted anything like it before. Today, we're making our version of a dish we've enjoyed at our favorite restaurants: butter chicken. We start with tender whole chicken thighs and a buttery spiced tomato sauce, then add peas and yogurt to make it our own.

Provided by Food Network

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 21

Ingredients

1 cup basmati rice
Kosher salt
1 pound bone-in, skin-on chicken thighs (about 4)
Freshly ground black pepper
1 tablespoon vegetable oil
2 tablespoons unsalted butter
1 onion, chopped
1 jalapeno pepper, minced
1 clove garlic, minced
1 tablespoon grated ginger
2 teaspoons garam masala
2 teaspoons paprika
2 teaspoons cumin
2 teaspoons curry powder
2 teaspoons turmeric
2 tablespoons sugar
3 cups tomato puree
1 cup heavy cream
1 cup frozen peas, thawed
1/4 cup plain Greek yogurt, for serving
1/4 cup cilantro leaves, chopped, for serving

Steps:

Put the rice in a saucepan with 2 cups of water. Season with salt. Bring to a boil, then cover and reduce heat to maintain a bare simmer. Cook for 20 minutes, then allow to rest (or follow the package instructions). Alternatively, use a rice cooker.
Meanwhile, season the chicken thighs with salt and pepper. Place a large skillet with high sides over medium-high heat. Add the vegetable oil, then place the chicken in the skillet skin-side down and cook until the skin is nice and brown, 6 to 8 minutes. Flip and cook on the other side for another 5 minutes. Reserve to a plate.
Melt the butter in the same skillet over medium heat. Add the onion, jalapeno, garlic and ginger and saute for 3 minutes, scraping to incorporate the fond from the chicken. Stir in the garam masala, paprika, cumin, curry powder, turmeric, sugar and 2 teaspoons black pepper and toast with the onions for a minute. Pour in the tomato puree and heavy cream.
Bring to a simmer, then blend until smooth with an immersion blender. Taste the sauce and season with salt as necessary. Add the browned chicken thighs back to the sauce and simmer until tender and cooked through, 20 to 30 minutes depending on the size of the chicken thighs.
When the chicken is fully cooked through and the sauce has thickened, add the peas. Taste and adjust seasoning as needed. Serve over basmati rice and garnish with yogurt and cilantro.