Creamy Chicken, Potato & Pea Curry
with Chicken Thighs, Cilantro & White Rice
- Milk
This creamy, vibrantly-colored, and mildly-spiced Indian-style curry will warm you from the inside out. It’s packed with tender potatoes, juicy diced chicken thighs, bold spices like ginger and garam masala, plus little pops of flavor from tender sweet peas. It’s ladled alongside fluffy white rice, then sprinkled with cilantro and a bright squeeze of lime to finish.
Ingredients
1 teaspoon
Garam Masala
3 tablespoon
Sour Cream
(Contains: Milk)
12 ounce
Potatoes
½ cup
White Rice
10 ounce
Diced Skinless Dark Meat Chicken
4 ounce
Peas
1 unit
Chicken Stock Concentrate
1 teaspoon
Turmeric
2 tablespoon
Yogurt
(Contains: Milk)
1 unit
Lime
¼ ounce
Cilantro
1 thumb
Ginger
Not included in your delivery
teaspoon (tsp)
Black Pepper
¼ teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. • Cook, covered, until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
• While rice cooks, wash and dry produce. • Dice potatoes into ½-inch pieces. Peel and grate ginger.
• Open package of chicken* and drain off any excess liquid. • Heat a drizzle of oil in a large pan over high heat. Add chicken, potatoes, ginger, turmeric, garam masala, salt, and pepper. • Cook, stirring occasionally, until chicken is browned, 2-3 minutes. (It’ll finish cooking in the next step.)
• To pan with chicken mixture, add stock concentrate, 1¼ cups water, and ¼ tsp sugar (2 cups water and ½ tsp sugar for 4 servings). Stir to combine. • Cover and reduce heat to medium high. Bring to a simmer and cook, stirring occasionally, until potatoes are tender and chicken is cooked through, 8-10 minutes. Remove from heat.
• Meanwhile, quarter lime. Roughly chop cilantro. • Once curry is done, stir in peas, sour cream, yogurt, and juice from two lime wedges (four wedges for 4 servings) until combined and peas are warmed through. • Taste and season with salt and pepper if desired.
• Divide curry and rice between shallow bowls in separate sections. • Garnish with cilantro and serve with a squeeze of lime.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some found it mild and bland; others enjoyed the curry taste. Consider adding extra spices or hot sauce for more kick 🌶️.
- Ease of prep: Quick and simple to make, though some noted it took longer than the recipe stated to reduce the sauce.
- Suggestions: Try using coconut milk instead of yogurt and sour cream. Add more garam masala or curry powder for deeper flavor.
- Portions: Many felt there were too many potatoes relative to chicken. Some wanted more rice to balance the curry.
- Texture: Several found the sauce too thin and watery. Simmer longer or use less water for a thicker consistency.
