Easy Chicken Curry

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.

Easy Chicken Curry

Easy Chicken Curry

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A quick and easy yellow curry made with chicken tenderloins, peas, coconut milk and a fragrant blend of shallots, garlic, ginger, curry powder and turmeric.


  • 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.

Tips for Making This Recipe

Recipe Notes:

If you’d like a little heat in this dish add some cayenne or sriracha to the paste mixture.
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