Warm curry spices are a perfect way to celebrate September’s National Chicken Month, especially since chicken’s mild flavor makes it easy to reinvent with new ingredients. If your usual go‑to recipes feel a little tired, this cozy, Asian‑inspired curry brings fresh warmth with ginger, coconut milk, and vibrant veggies—showing just how versatile chicken can be.

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Chicken Curry with Peas and Peppers

Makes 4 Servings

• 3 tablespoons olive oil
• Kosher salt, to taste
• 16 ounces skinless, boneless chicken breasts, cut into 1-inch cubes
• 1/2 teaspoon cumin
• 1 medium onion, diced
• 2 cloves of garlic, diced
• 1 teaspoon fresh ginger, minced
• 1 cup chicken stock
• 1 2/3 cups unsweetened coconut milk
• 2 tablespoons curry powder
• Kosher salt, to taste
• 1 cup frozen peas
• 1 red bell pepper, sliced
• 2 tablespoons fresh cilantro, roughly chopped
• Cooked rice for serving

1. Heat 2 tablespoons of olive oil over medium heat in a large saucepan. Season chicken with salt and sauté until golden brown, about 5 minutes.
2. Remove the browned chicken and set it aside. Coat the pan with the remaining 1 tablespoon of olive oil and reduce the heat to low. Add the cumin, onion, garlic, and ginger; sauté for 3 minutes or until onions are soft. Add chicken stock; cook until reduced.
3. Return the pan to medium heat, add the coconut milk to the saucepan, then whisk in the curry powder and season with salt. Let the curry simmer and thicken for 3 minutes.
4. Stir in the chicken, peas and red peppers; bring the saucepan to a boil. Reduce heat to medium-low and let simmer for 5 minutes.
5. Garnish with cilantro and serve with rice.

Recipe courtesy Lines+Angles