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Chicken Curry with Sugar Snap Peas

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Chicken Curry with Sugar Snap Peas
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  • Prep 30 min
  • Total 40 min
  • Ingredients 14
  • Servings 4
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An easy one-dish chicken meal with a creamy curry-flavored yogurt sauce with fresh cilantro.
Updated Aug 2, 2016


  • 2 tablespoons canola or olive oil
  • 1 lb uncooked chicken breast tenders (not breaded), cut into 1 1/2-inch strips
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic-pepper blend
  • 1 medium onion, chopped (1/2 cup)
  • 1 small red bell pepper, cut into 1-inch strips
  • 3/4 cup milk
  • 1 tablespoon cornstarch
  • 2 teaspoons curry powder
  • 1 teaspoon sugar
  • 1 box (9 oz) sugar snap peas
  • 1 container (6 oz) Greek Fat Free plain yogurt
  • 2 tablespoons chopped fresh cilantro
  • 4 cups hot cooked white or brown rice


  • 1
    Heat oil in 12-inch skillet or Dutch oven over medium heat until hot. Sprinkle chicken with salt and garlic-pepper. Cook chicken, onion and bell pepper in oil 8 to 10 minutes, stirring occasionally, until chicken is no longer pink in center.
  • 2
    In measuring cup, mix milk, cornstarch, curry powder and sugar. Stir into mixture in skillet. Cook sugar snap peas as directed on box; drain and add to skillet. Stir in yogurt and cilantro; cook over low heat, stirring occasionally, just until heated through. Serve over rice.

Tips from the Pillsbury Kitchens

  • tip 1
    Try this dish with broccoli florets or whole green beans instead of the sugar snap peas. Just cook the broccoli until crisp-tender before adding to the skillet.
  • tip 2
    If you don’t have any garlic-pepper blend, just use 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon garlic powder.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Trans Fat
% Daily Value*:
Vitamin A
Carbohydrate Choice
*Percent Daily Values are based on a 2,000 calorie diet.
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