RecipesMagazine

Curried Chicken with Spring Peas

Curried Chicken with Spring Peas
Curried Chicken with Spring Peas is a vegetarian recipe with 6 servings. This recipe covers 18% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 11g of protein, 4g of fat, and a total of 427 calories. A mixture of ginger, ground cinnamon, curry powder, and a handful of other ingredients are all it takes to make this recipe so yummy. Spring will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

1
Heat oil in a large nonstick saucepan over medium-high heat.
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Cooking OilCooking Oil
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Sauce PanSauce Pan
2
Add onion, and saut 10 minutes or until browned, stirring frequently.
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OnionOnion
3
Add the minced ginger, curry, cumin, cinnamon, and garlic; saut 1 minute.
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CinnamonCinnamon
GarlicGarlic
GingerGinger
CuminCumin
Curry PowderCurry Powder
4
Add flour, tomato paste, sugar, salt, and pepper; cook 1 minute, stirring constantly (mixture will have a thick, pasty consistency).
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Tomato PasteTomato Paste
PepperPepper
All Purpose FlourAll Purpose Flour
SugarSugar
SaltSalt
5
Gradually add chicken broth, scraping the pan to loosen browned bits, and bring to a boil.
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Chicken BrothChicken Broth
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Frying PanFrying Pan
6
Add the cubed potato and diced apple, and bring mixture to a boil. Cover; reduce heat, and simmer 10 minutes.
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PotatoPotato
AppleApple
7
Add peas, and bring to a boil. Cover, reduce heat, and simmer 10 minutes or until peas and potatoes are tender.
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PotatoPotato
PeasPeas
8
Add the chicken to pan, and simmer, uncovered, 6 minutes or until chicken is done.
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Whole ChickenWhole Chicken
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Frying PanFrying Pan
9
Remove from heat, and stir in the sour cream.
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Sour CreamSour Cream
10
Serve with rice.
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RiceRice
DifficultyHard
Ready In45 m.
Servings6
Health Score35
Vegetarian
DietsLacto Ovo Vegetarian
Dish TypesLunchMain CourseMain DishDinner
OccasionsSpringEaster
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