Chicken Curry with Peas

Serves: 4 - 6
Ingredients:

• 2 lbs chicken breasts, cut into 1-inch slices (around 4 large chicken breasts)
• 2 tsp baking soda
• Salt and pepper
• 2-3 Tbsp olive oil
• 1 small onion, finely chopped
• 4 cloves garlic, minced
• ½ tsp chili powder
• 1 tsp paprika
• 1 tsp cumin
• 1 tsp turmeric
• ¼ tsp ground ginger
• ½ tsp salt
• ¼ tsp black pepper
• 2 cups chicken stock
• 2 T cornstarch
• ¾ cup frozen peas
• Cilantro to taste

 
Directions:

1. Combine sliced chicken breast and baking soda in a medium bowl, tossing well to combine. Marinate in refrigerator for 20 minutes.
2. Rinse well under running water and pat dry. Sprinkle chicken evenly with salt and pepper.
3. Heat oil over medium-high heat. Add chicken and brown on all sides, but do not cook through. Transfer chicken to a plate.
4. Add onions to the pan and cook, stirring occasionally, until softened. Add garlic through black pepper, stir well to combine and cook until fragrant.
5. In a bowl, whisk the chicken stock and cornstarch until completely dissolved. Add mixture to the pan, bring to a boil and reduce heat to medium-low. Add chicken and peas to the pan and simmer for 10 – 15 minutes until chicken is cooked through. Taste and adjust salt and pepper to taste.
6. Remove from heat and garnish with cilantro. Serve with basmati rice and roasted vegetables of choice 

​NOTE: For super tender chicken in any recipe like this one, toss every 8oz of chicken with around ¾ tsp baking soda. Refrigerate for 20 minutes, rinse, pat dry and use per recipe.

​Recipe adapted from Once Upon A Chef