Quick and Easy Curry Chicken

Name: Quick and Easy Curry Chicken
Ingredients: 2 lbs boneless chicken thighs (sliced in half, or use chicken breasts sliced into thirds); salt and black pepper, to taste; 4 tablespoons vegetable oil; 1 large onion, chopped; 1 -2 tablespoon fresh minced garlic; 2 -3 teaspoons curry powder; 14-12 teaspoon cayenne pepper (or to taste); 1 (14 ounce) can unsweetened coconut milk; 1 (14 ounce) can stewed tomatoes (undrained); 13 cup currants; 1 12 cups frozen peas, thawed; 13 cup roasted chopped cashews (can use more); cooked basmati rice or jasmine rice

13 ingredients

10 steps

Ingredients

2 lbs boneless chicken thighs (sliced in half, or use chicken breasts sliced into thirds)
salt and black pepper, to taste
4 tablespoons vegetable oil
1 large onion, chopped
1 -2 tablespoon fresh minced garlic
2 -3 teaspoons curry powder
14-12 teaspoon cayenne pepper (or to taste)
1 (14 ounce) can unsweetened coconut milk
1 (14 ounce) can stewed tomatoes (undrained)
13 cup currants
1 12 cups frozen peas, thawed
13 cup roasted chopped cashews (can use more)
cooked basmati rice or jasmine rice

Directions

1

Slice the thighs in half (if you are using breasts then slice into thirds.
2

Season the chicken strips with salt and pepper.
3

Heat oil in a large skillet over medium heat; add in the chicken strips and cook until browned; transfer the chicken to a plate.
4

Add in onion and cook for about 6-8 minutes.
5

Add in garlic, curry powder and cayenne; cook stirring for 1 minute.
6

Add in coconut milk, stewed tomatoes with juice and currants; bring to a simmer over medium heat.
7

Add in peas, chicken and any juices from the plate; simmer over medium-low heat for about 20 minutes or until the chicken is cooked through.
8

Season with salt and pepper to taste.
9

Sprinkle with chopped cashews.
10

Serve with basmati or jasmine rice.