East Indian Chicken with Tomato, Peas, and Cilantro

East Indian Chicken with Tomato, Peas, and Cilantro

7
Jane Cooks It Up 1

"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."

Ingredients

1 h 15 m {{adjustedServings}} servings 285 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 285 kcal
  • 14%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 19.8g
  • 6%
  • Protein:
  • 31.3 g
  • 63%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 717 mg
  • 29%

Based on a 2,000 calorie diet

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Directions

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  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.
  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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Reviews

7
  1. 9 Ratings

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Note: two 14oz cans of diced tomatoes works well in this dish (instead of the fresh tomatoes). Lightly drain the tomatoes before adding. The cooking time can be reduced this way.

My kids loved this and let me know we should have it again. No complaints about the peas! I went with the canned tomatoes, and I baked chicken breasts on the side and cubed them. I went plus ...

This recipe was absolutely delicious. My husband is allergic to onions, so we had to leave those out but it did not affect the dish at all. Served with aromatic white rice (a local Louisiana, ma...