Curry Chicken with Peas

The town where we live has an extremely disappointing dearth of Indian restaurants. Luckily, we have the following dish to satisfy our desire for a delicious curry-spiced meal!


curry chicken with peas

As you can see from the photo, we ate our curry chicken with pita bread instead of naan. Apparently the grocery stores here don’t have naan. This is unacceptable. I highly recommend naan over pita bread if you are lucky enough to obtain some.

This recipe is an adaptation of a Butter Chicken recipe introduced to me by my friend Alyssa. That original recipe can be found here. Here’s our version:

Curry Chicken with Peas

1 tablespoon curry powder
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne
1/4 teaspoon garlic powder
3 tablespoons butter
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon tomato paste
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can diced tomatoes in juice
Meat from 1 rotisserie chicken
1 bag frozen peas
1/3 cup heavy whipping cream
Hot basmati rice, for serving
Naan, for serving


Stir the dry spices together in a small bowl and set aside. Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring frequently, until the pieces just begin to turn gold, about 5 minutes. Add the garlic, tomato paste and spices mixture, and cook for 1 minute, stirring constantly to prevent burning. Add the tomato sauce and diced tomatoes and stir will. Add the chicken pieces and gently stir, then bring to a simmer. Turn the heat to low and cook, uncovered, until the chicken is warmed through and the sauce is flavorful, about 10 minutes. Stir frequently. Add the frozen peas and cream to the sauce in the pan, stir well and heat through. Do not boil. Serve with rice and warmed naan.



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