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Chicken Curry Green Peas

  • 40 minutes
  • 35 minutes
  • 8 persons / servings.
2Chicken breasts, cut into cubes
2 tablespoonsLuna tomato paste
1medium onion, sliced to half circles
4garlic cloves, crushed
1/4 cupVegetable oil
1 cubeChicken stock
1 tablespoonCurry powder
1 tablespoonFlour
1/4 cupWater
2 tablespoonsCoconut milk powder (dissolved in 1/2 cup of water)
2Large carrots, cut to 3 parts each then cut in julienne
1 canLuna green peas (400g)


  • Mix tomato paste with chicken and leave aside for 30 minutes.
  • In a saucepan, heat the oil in a medium heat and sauté chicken for 10 minutes.
  • Remove the chicken from the saucepan and use the same oil to sauté the onion until soft and tender. Add the garlic and stir for 1 minute.
  • Add chicken stock, curry, flour and ¼ cup of water and stir until the flour is fully dissolved then leave until it starts to boil.
  • Add chicken, carrots and coconut milk powder, cover and leave for 15 minutes until the chicken is fully cooked, add the green peas and stir for 1 minute before serving.
  • Serve with white rice.