Make an easy chicken curry with snap peas for dinner tonight. Tons of flavor, but easy to make. You should have most of these ingredients in your pantry already, so go ahead and change up our chicken today.
- Cook Time
- Prep Time
- 4 ServingsServings
- 1 1/2 pounds boneless, skinless chicken breast halves, sliced thinly
- 2 TBLS canola oil
- 1 TBLS ground coriander
- 2 cups fresh sugar snap peas
- TBLS canola oil
- 1 onion, diced (about 1 cup)
- 1 TBLS curry powder
- 1 tsp chili powder
- 1 tsp jalapeno pepper, minced
- 1 tsp fresh ginger, minced
- 1 (14 oz) can diced tomatoes, drained
- 1 (14 oz) can light coconut milk
- 2 tsps salt
- 1/4 tsp Black pepper
1 In medium saucepan over medium-low heat, warm 1 tablespoon canola oil. Add onion, curry powder, chili powder, jalapeno pepper and ginger.
2 Cook, stirring occasionally, until onion is translucent, about 4 minutes.
3 Add drained tomatoes, coconut milk, salt and pepper.
4 Increase heat to medium high and bring mixture to a boil; lower heat to simmer and cook until sauce has thickened, about 10 minutes.
5 Remove from heat and set aside.
6 Add 2 tablespoons canola oil to a wok and place over high heat. When oil is hot, add chicken slices and coriander, stirring constantly.
7 Cook chicken until almost done (about 5 – 7 minutes) and add sugar snap peas. Continue to cook, stirring, 3 minutes.
8 Combine chicken and curry sauce mixture; simmer 3 – 5 minutes to blend flavors.
9 Serve over rice.
Source: National Chicken Council