Curried Chicken And Peas Recipe


Difficulty LevelEasyCuisine
Main Ingredient


 Cornstarch3 Tablespoon
 Salt1⁄4 Teaspoon
 Pepper1⁄4 Teaspoon
 Boneless, skinless chicken breast halves4
 Olive oil/Vegetable oil3 Tablespoon
 Garlic2 Clove (10 gm), minced or crushed through a press
 Chicken broth1 1⁄4 Cup (20 tbs)
 Curry powder2 Tablespoon
 Basil1 Teaspoon
 Golden raisins1⁄2 Cup (8 tbs)
 Frozen peas1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1829 Calories from Fat 520

% Daily Value*

Total Fat 59 g90.6%

Saturated Fat 9.4 g47%

Trans Fat 0.2 g

Cholesterol 399 mg

Sodium 1884.6 mg78.5%

Total Carbohydrates 153 g50.9%

Dietary Fiber 21.9 g87.7%

Sugars 59.5 g

Protein 176 g352.1%

Vitamin A 83.8% Vitamin C 94%

Calcium 37.5% Iron 106.9%

*Based on a 2000 Calorie diet


1 Coarsely chop the scallions.
2 In a shallow bowl, combine the cornstarch, salt and pepper. Dredge the chicken breasts in the seasoned cornstarch. Reserve the excess cornstarch mixture.
3 In a large skillet, warm 1 tablespoon of the oil over medium-high heat until hot but not smoking. Add the scallions and garlic and saute until the scallions begin to wilt, about 2 minutes.
4 Add the remaining 2 tablespoons oil to the skillet, add the chicken breasts and cook until golden all over, 2 to 3 minutes per side.
5 Stir the chicken broth into the reserved cornstarch mixture.
6 Add the broth mixture to the skillet. Add the curry powder, basil and raisins (if using). Bring the liquid to a boil, reduce the heat to medium-low, cover and simmer for 5 minutes.
7 Uncover the skillet and increase the heat to medium-high. Turn the chicken over, add the peas and cook, stirring, for 5 minutes longer.