East Indian Chicken with Tomato, Peas, and Cilantro

A one-pan dish that's easy and fills the house with a wonderful scent. Great with either fresh or canned tomatoes. It's delicious when served over jasmine or basmati rice with mango chutney on the side.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 285 Calories

Ingredients

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

Recipe Instructions

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.