From craving to table
Instructions
- 1
Heat olive oil in a large skillet or Dutch oven over medium heat.
- 2
Add the onions and sauté for 3-4 minutes until softened. Stir in the garlic and cook for 1 minute.
- 3
Add the chicken pieces and cook, stirring, until lightly browned on all sides, about 5 minutes.
- 4
Sprinkle in the curry powder, paprika, salt, black pepper, ground ginger, and cayenne (if using). Stir well to coat the chicken and onions with the spices.
- 5
Add the carrots and bell pepper. Cook for 2-3 minutes, stirring occasionally.
- 6
Pour in the drained diced tomatoes and chicken broth. Bring to a simmer.
- 7
Reduce heat to low, cover, and let simmer for 15 minutes, or until the chicken is cooked through and the vegetables are tender.
- 8
Stir in the frozen peas, heavy cream, and honey. Simmer uncovered for 3-5 minutes until the sauce thickens slightly.
- 9
Taste and adjust seasoning if needed. Remove from heat.
- 10
Serve hot over cooked rice, garnished with chopped fresh cilantro.