Curried Chicken And Peas Recipe

Summary

Difficulty LevelEasyCuisineAmerican
CourseMain DishMain IngredientChicken

Ingredients

 
5 scallions
 
3 tablespoons cornstarch
 
1/4 teaspoon salt
 
1/4 teaspoon pepper
 
4 skinless, boneless chicken breast halves
 
3 tablespoons olive or other vegetable oil
 
2 cloves garlic, minced or crushed through a press
 
1 1/4 cups chicken broth
 
2 tablespoons curry powder
 
1 teaspoon basil
 
1/2 cup golden raisins (optional)
 
1 cup frozen peas

Directions

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.

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