Easy Chicken and Pea Curry


May 24, 2018

For an easy alternative to a takeaway, try this quick and delicious curry made with canned chicken soup, which has all the taste of fresh. Cooked in under 20 minutes, this curry recipe is easy to follow and can be served with either brown rice or naan bread.

  • Cook: 15 mins
  • Serves: 4


1Take a large frying pan and heat the oil in it over a medium heat. Add the onions and fry for about five to 10 minutes until soft and starting to brown

2Next, add the chopped potatoes and fry them for two minutes before adding the ginger, garlic and chilli. Stir well and fry for a further two minutes

3Squeeze in the tomato puree, stir and fry for a minute before adding the cans of soup and chicken curry. Stir again and leave to simmer for five minutes

4Lastly, throw in the peas and mix together

5Serve scattered with freshly chopped coriander over fluffy basmati rice or with soft warm naan bread

Nutritional information

Energy (kcals) 339
Fat (g) 10.5
Saturated Fat (g) 2
Carbs (g) 35
Sugar (g) 10.5
Fibre (g) 10
Protein (g) 21
Salt (g) 1.4


1 tbsp light olive oil

2 onions, peeled and roughly chopped

1 x 400g can potatoes, drained and quartered

1 tbsp freshly grated ginger

3 cloves garlic, peeled and crushed

1 tsp finely chopped fresh red chilli (be careful to wash your hands after handling)

2 tbsp tomato puree

1 x 400g can cream of chicken soup

1 x 400g can mild chicken curry

2 x 400g cans garden peas in water, drained

A handful of fresh coriander, roughly chopped