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East Indian Chicken with Tomato, Peas, and Cilantro Recipe

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East Indian Chicken with Tomato, Peas, and Cilantro Recipe

Features:

    Directions

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    Ingredients :

  • 2 tablespoons olive oil
  • 1 onion, minced
  • 1 teaspoon curry powder
  • 1 teaspoon dry mustard
  • 8 tomatoes, diced
  • 4 cloves garlic, crushed
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 4 skinless, boneless chicken breasts, cut into 1-inch pieces
  • 1 cup frozen peas
  • ¼ cup chopped cilantro
  • Methods :

  • Step 1

    Heat oil in a large pan over medium heat. Cook and stir onion, curry powder, and dry mustard in the hot oil until onion is softened, about 5 minutes. Add tomatoes, garlic, garam masala, cumin, and salt; simmer over medium-low heat until tomatoes have broken down and ingredients have blended, about 40 minutes.

  • Step 2

    Cook and stir chicken into tomato mixture until chicken is cooked and no longer pink in the center, 15 to 20 minutes. Add peas and cook for 1 more minute. Remove from heat. Sprinkle with cilantro.

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