Chicken Curry with Peas and Coriander

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When you’re trying to limit salt intake, using aromatics like ginger, garlic and onions is a great idea. Herbs and dried spices also punch up the flavour while keeping sodium down.

Tags: Intermediate, One Hour, Entrées, Chicken/Poultry, Vegetables, Stir Fry, President's Choice Blue Menu, Low Sodium
Serves: 4
Skill level: Intermediate
Prep time: 20  minutes
Cooking time: 35  minutes
Total: 55  minutes

Additional Information


2 tsp (10 mL) PC 100% Pure Canola Oil
2 onions, thinly sliced
1 lb (500 g) extra lean ground chicken
1 clove garlic, minced
1 tbsp (15 mL) minced ginger root
2 tsp (10 mL) no name Curry Powder
2 tsp (10 mL) no name Ground Cumin
1 can (398 mL) PC Blue Menu Small Sweet Tender Peas , drained
3/4 cup (175 ml) PC Blue Menu 8-Vegetable Cocktail
1/4 cup (50 mL) chopped fresh coriander


  1. In large frying pan, heat oil over medium heat; cook onions for 10 minutes or until golden, stirring occasionally. Reduce heat to medium-low; cook another 10 to 12 minutes or until deep golden and very soft.
  2. Increase heat to medium. Stir in chicken. Cook, stirring to break up meat, for 5 to 7 minutes or until no longer pink. Stir in garlic, ginger, curry powder and cumin; cook for 3 minutes. Stir in peas and vegetable cocktail; cook for 3 minutes.
  3. Stir in coriander. Serve with lime wedges and PC Louisiana Hot Sauce, if desired. Serve over basmati rice, if desired.

Chef's Tips

Substitute ground turkey, if you prefer.

Nutritional Information

Per 1 cup (250 mL) serving
Calories 260 Cal
Fat 9 g
Sodium 135 mg
Carbohydrate 18 g
Fibre 4 g
Protein 26 g
Source of fibre