Comida Kraft
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Curried Chicken and Peas

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What You Need

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Make It

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  • 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 of 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 and basil. 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.


I love this recipe for my family and they love it, too. When you add the cury powder and basil you can also add some raisins if you want.

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