From craving to table
Instructions
- 1
Heat vegetable oil in a large skillet or Dutch oven over medium-high heat.
- 2
Add the diced onion and cook until softened, about 3-4 minutes.
- 3
Stir in the garlic and ginger and cook for 1 minute until fragrant.
- 4
Add the chicken pieces and cook, stirring, until lightly browned on all sides, about 5 minutes.
- 5
Add the bell pepper and carrots, and cook for another 2-3 minutes.
- 6
Sprinkle in the curry powder, turmeric, paprika, salt, and black pepper. Stir to coat the chicken and vegetables with the spices.
- 7
Pour in the diced tomatoes and chicken broth. Bring to a simmer, reduce heat to low, and cover. Cook for 15 minutes, stirring occasionally.
- 8
Stir in the frozen peas and heavy cream (or coconut milk). Simmer uncovered for another 5 minutes until the sauce thickens and the chicken is cooked through.
- 9
Taste and adjust seasoning if needed. Serve hot over cooked rice and garnish with chopped cilantro if desired.