Chicken & Peas Curry

Very rarely do I remember recipes I’ve seen in magazines or online when I’m done for the day. This one, however, stuck with me for some reason. Probably because I love curry and had never cooked with lamb (still haven’t for the record). Whatever the reason this recipe stuck with me, I’m glad it did because it was a super easy meal to make and the results are so delicious I didn’t mind having leftovers… twice. Which, never happens with me for the record.

Here is what you’ll need:

  • 8 pieces naan* bread (2 to 3 oz. each), warmed
  • 3 tbsp. butter
  • 1 onion, chopped
  • 1 bell pepper (any color), chopped
  • 2 scallions, sliced, white and green parts separated
  • 2 tbsp. Indian curry paste
  • 1 tsp. grated fresh ginger
  • 1 pound ground chicken (or lamb**)
  • Salt and pepper
  • 7 oz. whole-milk plain Greek yogurt
  • 1 bag (1 lb.) frozen petite peas, thawed

*You can buy naan at the bakery section of your grocery store or you could always just order some to go at your local Indian restaurant.

**If you read the original recipe it calls for ground lamb; however, my grocery store doesn’t carry it so I used ground chicken instead.

Start by chopping your onion and pepper.

Next, melt the butter in a large skillet over medium-high heat. Once melted, add the onion and peppers and stir to coat.

While the peppers and onions are cooking (stir occasionally), chop your scallions and grate your ginger.

Cook the peppers & onions until they are soft and lightly browned (5-7 minutes).

Now, add the white parts of the scallions, curry paste and ginger.

Stir constantly for 30 seconds until everything is nice and colorful from the curry paste.

Now you’re ready for your ground lamb (or chicken). Add it to the curry mixture and break it up using your spoon or spatula. Season with plenty of salt and pepper.

Cook until the meat is just cooked through, about 3 minutes for the lamb and 5 minutes for the chicken.

Check your package of naan for the best way to heat it up. Mine suggested brushing with olive oil and baking, so that’s what I did.

Now back to your curry, add your thawed peas to the mixture.

Now, your yogurt (I had to add a little more than 7 ounces FYI).

Stir to combine and simmer until warmed through (5 minutes).

Stir in half of the scallion greens. Top with the remaining scallion greens and serve with the warm naan.

 

Do you like my modifications to this recipe? See them here in this printable version Lamb & Pea Curry

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