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Creamy Chicken, Potato & Pea Curry

with Chicken Thighs, Cilantro & White Rice

Creamy Chicken, Potato & Pea Curry

Tender chicken thighs simmer in a creamy curry with potatoes and peas, finished with fresh cilantro and served over fluffy white rice for a comforting, flavorful dinner.

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Ingredients

For 2 servings

  • 1 unit Chicken Stock Concentrate
  • ¼ ounce Cilantro
  • 10 ounce Diced Chicken Thighs
  • 1 teaspoon Garam Masala
  • 1 thumb Ginger
  • 1 unit Lime
  • 4 ounce Peas
  • 12 ounce Potatoes
  • 3 tablespoon Sour Cream
  • 1 teaspoon Turmeric
  • ½ cup White Rice
  • 2 tablespoon Yogurt

Additional Ingredients

  • 1 teaspoon Cooking Oil
  • Pepper
  • Salt
  • ¼ teaspoon Sugar
Creamy Chicken, Potato & Pea Curry
Asian
PDF
DifficultyEasy
Prep Time5m
Total Time20m
Calories650
Protein39g
Carbs89g
Fat15g
Tags:
Protein SmartCalorie SmartFiber SmartLow SodiumDietitian WinQuickEasy PrepNew
⚠️Allergens:
🥛Milk

Swaps and substitutions

For dairy-free needs, swap the sour cream and yogurt for coconut yogurt or a plain unsweetened plant-based alternative to keep the creamy finish. If you avoid chicken, use chickpeas or cubes of firm tofu instead of the chicken thighs for a vegetarian version.

What to serve with it

Serve with warm naan or crisp flatbread to scoop up the sauce, and add a simple cucumber salad or sliced tomatoes for freshness. A tangy chutney or extra lime on the side also works well with the rich, mild curry.

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