Curried Chicken with Peas
By: Roni | Posted in: 4 WWP, Dinner Ideas, Food Photos | 8 Comments
Long day today. I snuck in a yoga class before coming home from work and let the husband and child fend for themselves. Translation: fast food. :)
For me, I pulled out a chicken breast this morning so it would be defrosted when I got home from work. I had no idea what I was going to do with it but I knew it was better then coming home to nothing.
Thankfully this idea popped into my head on the drive home. I had curry. I had yogurt. I had peas. So why not? :) It was tasty, spicy, satisfying and totally something I could not get away with for the family but I knew I’d love it. And I did. 
- 1-2 slices of onion chopped
- 1 boneless, skinless chicken breast cut into pieces
- Kosher Salt & Pepper
- 1 tsp red curry Powder
- 1/4 tsp ground ginger
- 1/4 tsp coriander powder
- 1/8 tsp ground red pepper (or to taste)
- 1/2 cup fat free plain yogurt
- 1 cup frozen peas
Heat a non-stick skillet over medium-high heat. Spray with non-stick cooking spray and brown the chicken with the onion. Sprinkle with the spices. If you only have curry, that will work. I just happen to have the others on hand.
Once the chicken is brown and almost cooked thru, lower the heat to medium-low and add the yogurt. You don’t want to boil the yogurt it just bring to a simmer. Cook for about 5 minutes while stirring and coating the chicken. Then add the frozen peas. Cook until the peas are warmed thru.
| Servings | Amt per Serving | ||
|---|---|---|---|
| 1 | entire recipe | ||
| Calories | Fat | Fiber | WWPs |
| 400 | 3g | 7g | 4 |
| Sugar | Sat Fat | Carbs | Protein |
| 18g | 1g | 31g | 60g |
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Digg it | It's del.icio.us | Stumble This | 8 Comments » © 2007-2012 by Roni
odd question, but do you defrost your chicken: in the refrigerator or on the counter?
Unrelated: bought some ground turkey tonight to get ready to make turkey burgers from your recipe. Can’t wait!
Oh man – perfect! I’m always looking for good single serving recipes since I live alone, and this one looks like something I definitely need to try.
Hi Roni,
I made this today and it tasted great. The only problem was when i added the yogurt it immediately clogged and made it look yukky! do you have any tips on how to avoid this. I did let the pan cool down a bit before adding the yogurt.
Shandy – I’m a counter defroster. As soon as it’s just about thaw I put it in the fridge. If I know I’m not going to be around to pop it in the fridge I use the cold water method (soaking it in the sink.)
Leila – Constant stirring. I think it also depends on the yogurt you are using. I noticed let separation from greek style.
I was searching the web for somethinf to do with chicken and peas and found this……it was delicious, and tasted as if had spent hours in the kitchen…….will be inviting people over for a curry night soon!!!!! I only had yellow curry powder and it worked great. I think I am a convert to your site now.,.so many great, simple and delicious recipes.
Just made this. I don’t know what I did wrong but it doesn’t have much flavor and it not at all spicy. I also had the separation issue with the greek yogurt. :-/
Barbara – I’m first to admit this wasn’t my best meal. However to answer your questions… curry vary greatly from brand to brand which is why your’s may not have been spicy. I recently got a new brand and can’t use more then a tsp with out my eyes watering where my older one takes 2-3 to spice the same dish.
As for the yogurt I didn’t use greek but it should work. You may want to lower the temp down even more. The slower you bring it to temp the less likely you’ll get the separation.
Sorry you have some troubles but I hope the dish at least gave you some ideas!