While a quick marinade works well, the flavors deepen after “soaking” overnight. Prep everything before bedtime and you’ll be ready to enjoy a homemade Indian dinner in 30 minutes when you get home the next day.

Prep Time: 15 minutes, cook time: 30 minutes, servings: 6 to 8

Ingredients
4 skinless, boneless chicken breast halves (about 2 3/4 pounds)
2 teaspoons kosher salt
1 teaspoon fresh black pepper
3 tablespoons curry powder
1/4 cup extra-virgin olive oil, plus extra if needed
1 red bell pepper, diced small
1 garlic clove, crushed or minced
2 medium red onions, sliced into 1/4-inch-thick rings
1 (14-ounce) can unsweetened coconut milk
1/4 cup water, plus extra as needed
2 cups fresh or thawed frozen peas
2 scallions, chopped
1 tablespoon chopped fresh cilantro
Directions
1. Cut chicken into 1-inch pieces. Sprinkle with salt, pepper and curry powder. Cover and refrigerate at least 1 hour or overnight.
2. In a large skillet, heat olive oil over high heat. Carefully add half the chicken pieces and half the red pepper. Cook, stirring occasionally, until chicken is lightly browned on all sides, about 5 minutes. Transfer chicken and red pepper to a plate. Drizzle more oil into pan if needed and cook remaining chicken and red pepper. Transfer to plate with first batch.
3. Add a little more oil to pan if needed and add garlic and onions. Cook, stirring, until lightly browned, about 4 minutes. Return chicken and red pepper to pan along with any juices on plate. Stir in coconut milk and 1/4 cup water. When it simmers, reduce heat, cover and cook 20 minutes; stir in more water, 1/4 cup at a time, if sauce becomes too thick.
4. When chicken is tender and sauce is velvety, toss in peas, scallions and cilantro; stir once or twice and serve.

Ingredients

4 skinless, boneless chicken breast halves (about 2 3/4 pounds)

2 teaspoons kosher salt

1 teaspoon fresh black pepper

3 tablespoons curry powder

1/4 cup extra-virgin olive oil, plus extra if needed

1 red bell pepper, diced small

1 garlic clove, crushed or minced

2 medium red onions, sliced into 1/4-inch-thick rings

1 (14-ounce) can unsweetened coconut milk

1/4 cup water, plus extra as needed

2 cups fresh or thawed frozen peas

2 scallions, chopped

1 tablespoon chopped fresh cilantro

Directions

1. Cut chicken into 1-inch pieces. Sprinkle with salt, pepper and curry powder. Cover and refrigerate at least 1 hour or overnight.

2. In a large skillet, heat olive oil over high heat. Carefully add half the chicken pieces and half the red pepper. Cook, stirring occasionally, until chicken is lightly browned on all sides, about 5 minutes. Transfer chicken and red pepper to a plate. Drizzle more oil into pan if needed and cook remaining chicken and red pepper. Transfer to plate with first batch.

3. Add a little more oil to pan if needed and add garlic and onions. Cook, stirring, until lightly browned, about 4 minutes. Return chicken and red pepper to pan along with any juices on plate. Stir in coconut milk and 1/4 cup water. When it simmers, reduce heat, cover and cook 20 minutes; stir in more water, 1/4 cup at a time, if sauce becomes too thick.

4. When chicken is tender and sauce is velvety, toss in peas, scallions and cilantro; stir once or twice and serve.

Adapted from Cat Cora’s Classics with a Twist, by Cat Cora with Ann Krueger Spivack. Copyright© 2010, Houghton Mifflin Harcourt.