You can make this curry in a hurry! With just six simple ingredients, this easy chicken curry recipe has minimal prep and cooks in less than 15 minutes. Serve this easy curry recipe with rice or cauliflower rice for a low-carb option. The curry is great for meal prep […]
Click here to view original web page at 30seconds.com
You can make this curry in a hurry! With just six simple ingredients, this easy chicken curry recipe has minimal prep and cooks in less than 15 minutes.
Serve this easy curry recipe with rice or cauliflower rice for a low-carb option. The curry is great for meal prep, too. Pack it in meal prep containers with some rice and you're good to go.
Cuisine: Indian
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Ingredients
- 2 tablespoons olive oil
- 1 onion, sliced
- 1 yellow bell pepper, sliced
- 2 teaspoons curry powder
- 2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup sour cream or Greek yogurt
- 1 cup frozen peas
Here's how to make it:
- Heat the olive oil in a skillet. Cook the pepper and onion until soft, about 5 minutes. Add half of the curry powder and cook for 2 minutes, stirring. Remove the vegetables to a plate.
- Add the chicken to the skillet. Sprinkle with the remaining curry powder. Cook until browned on both sides, about 2 minutes per side. Put the onions and peppers back into the pan along with the peas. Heat through.
- Stir in the sour cream. Season with salt and pepper, to taste.
Need help converting cooking and baking measurements? Here are some handy kitchen conversion charts. Here's how to submit your recipes to 30Seconds.
Take 30 seconds and join the 30Seconds community, and follow us on Facebook to get recipes in your newsfeed daily. Inspire and be inspired.
Related Products on Amazon We Think You May Like:
30Second Mobile, Inc. is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
