Ingredients
• 2 tablespoons canola oil
• 1 medium yellow onion, finely chopped
• 1⁄2 teaspoon salt
• 3 cloves garlic, chopped
• 2 teaspoons grated fresh ginger
• 3 tablespoons Indian curry paste
• 1⁄4 teaspoon cayenne (optional)
• 1⁄8 teaspoon cinnamon
• 1 1⁄2 pounds (675 g) boneless, skinless chicken, cut into 2-inch cubes (about 6 thighs or 3 breasts)
• 1 can (14 ounces/398 mL) chopped tomatoes
• 1 can (14 ounces/400 mL) full-fat coconut milk
• 1 1⁄2 cups frozen peas
• Chopped fresh cilantro, for garnish
Instructions
1. Heat the canola oil in a large non-stick frying pan over medium-high heat. Add the onion and salt and cook, stirring occasionally, 5 minutes or until the onion softens and just starts to get golden. Stir in the garlic and ginger and cook 1 minute.
2. Stir in the curry paste, cayenne (if using) and cinnamon, then add chicken and stir to coat. Cook 3 minutes, stirring occasionally, then stir in the tomatoes. Reduce heat to low, cover and cook 5 minutes. 3. Stir in the coconut milk. When the curry starts to simmer again, stir in peas and cook another 3 to 5 minutes or until everything is hot. Serve garnished with cilantro.
Notes
Tip: I much prefer full-fat coconut milk over light. It brings so much more flavour and a luscious texture to the dish. Sometimes the fat will separate away from the liquid in the can—don’t worry, just add the can’s contents to the curry and stir it in (or give the can a good shake before you open it).
Make ahead: This curry keeps well in the fridge for up to 2 days.
Paired this dish with 1 cup steamed broccoli for some added seasonal greens.
- Prep Time: 20
- Cook Time: 30
Nutrition
- Serving Size: 1 Serving =1/6 of Recipe
- Calories: 367
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 21 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 30 g