Chicken Chicken Curry High Protein/Low Carb Indian Peas

Chicken and Peas Curry – in Tomato Sauce

A finger licking curry, and Yes chicken and peas gets along so well…

Don’t you all think this week is quite a drag??? Finally, Wednesday is coming to an end. I had a long busy day, wrapped up this day by practicing Golf for the big tournament on Saturday. A few months ago, I’d thought that Golf was such a boring sport. It didn’t take too long for me to change this opinion; I started playing Golf a few weeks ago and found it to be interesting and relaxing. Yet again I learned that without really knowing about something we shouldn’t come to a conclusion. Looking forward to having some fun at the Golf tournament.

I made this chicken and peas curry last weekend, one of the best tasting curries I had in a while. I adore the combination of peas and chicken, they both compliment each other a lot. Made a very aromatic and flavorful gravy, cooked the chicken and peas in it and a delicious curry was served.


Preparation Pictures

After adding peas

making-chicken peas curryCooking with chicken

makign chicken peas curry

Chicken and Peas Curry - in Tomato Sauce
Prep time
Cook time
Total time
Recipe type: Curry
Cuisine: Indian
Serves: 4 People
  • Oil- 2 tbsp
  • Cardamom, whole- 2
  • Cloves, whole- 2
  • Cinnamon- 2-inch slice
  • Whole black pepper corns- 5
  • Cumin seeds- ½ tsp
  • Ginger, chopped- 2 inch slice
  • Garlic, chopped- 1 large clove
  • Green chilies, chopped-2
  • Curry leaves- 1 sprig
  • Onion, chopped- 1 large
  • Tomatoes, chopped- 2
  • Kashmiri red chili powder- 1 tsp (for more spice add regular chili powder)
  • Coriander powder- 1½ tsp
  • Fennel powder- 1 tsp
  • Ground cumin- ½ tsp
  • Garam masala- ½ tsp
  • Tomato paste- 3 tbsp
  • Peas, frozen/thawed- 1 cup
  • Chicken legs or bone in pieces- 5 to 7 pieces
  • Salt- 1½ tsp
  • Cilantro, chopped- ¼ cup
  1. Place a large saucepan over medium heat, add oil. Let oil turn hot.
  2. Add whole cardamom, cloves, cinnamon, pepper corns and cumin seeds in the oil, saute for a few seconds.
  3. Add chopped ginger and garlic into the oil, saute till they turn light golden in color.
  4. Add green chilies and curry leaves, saute for a second.
  5. Add onion, and a few pinches of salt, cook till onions turn light golden in color.
  6. Add tomatoes, cook till they are mashed up.
  7. Add chili powder, coriander powder, fennel powder, ground cumin and garam masala, saute for a minute.
  8. Add tomato paste, combine well.
  9. Add ¼ cup water to thin down the gravy.
  10. Add peas and chicken to the gravy, add salt to taste and cook covered till chicken has cooked well.
  11. If the mixture gets dry, add some more water and cook.
  12. After the chicken has cooked well, uncover the pan, have a taste add more salt if needed.
  13. If the gravy is too thick add some water to thin it down. The gravy should have thick constituency.
  14. Sprinkle cilantro over the curry, cook for a minute and remove the pan from the heat.
  15. Serve this curry with Naan, chapati, rice etc.



Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She has been blogging since 2009 and been featured in several magazines. Read more...