This easy chicken curry is made with bite-sized chunks of chicken tenderloin, peas, scallions, coconut milk and a fragrant seasoning blend of shallots, garlic, ginger, curry powder, turmeric and cilantro. Serve along with lightly toasted naan (our favorite) or for a heartier choice, spooned over steamed basmati rice.Print
- 1–1/2 lbs chicken tenderloins
- Salt and freshly ground black pepper
- 2 tablespoons butter
- 1 cup coconut milk
- 1 cup frozen peas
- 3 scallions, chopped
- 2 tablespoons fresh cilantro, chopped
For the curry paste:
- 1 small shallot, roughly chopped
- 1 clove garlic, roughly chopped
- 1-inch chunk of ginger, peeled
- 1 teaspoon mild curry powder
- 1 teaspoon turmeric
- 2 teaspoons sugar
- 2 teaspoons tomato paste
- Handful of cilantro stems (about 2 tablespoons), roughly chopped
- Trim any white tendons from the ends of the chicken tenderloins and cut them into bite-sized pieces. Season with salt and pepper and set aside.
- Prepare the curry paste by adding the shallot, garlic, ginger, curry powder, turmeric, sugar, tomato paste and cilantro stems to the work bowl of a food processor or mini chopper. Process until the mixture forms a paste.
- Heat the butter in a large skillet over medium-high heat until foamy. Add the chicken and sauté for 1 minute.
- Add the curry paste and continue cooking until the ginger and spices are fragrant, 1 to 2 minutes longer. Reduce the heat to medium and add the coconut milk.
- Continue cooking, stirring frequently, until the chicken is cooked through and the sauce is slightly thickened, 3 to 4 minutes longer.
- Add the peas and scallions, and continue cooking for 1 to 2 minutes or until the peas are hot, then stir in the chopped cilantro, reserving a little for garnish if desired.
- Serve over steamed basmati rice or with lightly toasted naan.
If you'd like a little heat in this dish add some cayenne or sriracha to the paste mixture.
- Category: Main Dishes
- Cuisine: Indian