READY IN 1¼ hrs

East Indian Chicken with Tomato, Peas, and Cilantro

Read Reviews (6)

"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." — CookinKitty

Directions

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.
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.

Kitchen-Friendly View

PREP 15 mins
COOK 1 hr
READY IN 1 hr 15 mins

Reviews More Reviews

Jun 01, 2012

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.

—CookinKitty

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Jun 13, 2012

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 +50% on all the ingredients and that was way too much chicken, I ended up not using two breasts at all.

—Rob

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6 Ratings

Jul 11, 2012

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, made in the USA variety). I will definitely be making this again!

—Kittenkriss

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Jun 05, 2012

This was a very tasty dish. I followed the recipe exactly except I added a dash of smoked paprika and used an 8 oz. can of Le Sueur peas instead of frozen. I served it over Jasmine rice. The dish definitely is better on the 2nd day. I think it was missing something, but that could be because I really love spicy foods and was expecting more "kick" from the dish. Next time I think I will add a minced hot pepper.

—AmandaT

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May 29, 2012

This was a tasty quick dish (I used cubed cooked chicken). This would be great served for last minute dinner guests and a quick family meal.

—leblanc

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Oct 09, 2012

Very good flavours! The tomatoes lend sweetness to this dish that is very addictive. I ended up sprinkling a little more curry powder and garam masala because we like heavily spiced curries. Overall a very tasty dish and great for people who cannot take heat. But, we like spicy curries... so, if you do too, I would add cayenne pepper and possibly throw in some serrano chili or Indian chili powder for kick.

—merlion

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Nutrition

Calories
285 kcal
14%

Carbohydrates
19.8 g
6%

Cholesterol
66 mg
22%

Fat
9.5 g
15%

Fiber
5.8 g
23%

Protein
31.3 g
63%

Sodium
717 mg
29%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

East Indian Chicken with Tomato, Peas, and Cilantro

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 285
Calories from Fat: 86

% Daily Value *
Total Fat 9.5g 15 %
** Saturated Fat 1.5g 7 %
** Cholesterol 66mg 22 %
Sodium 717mg 29 %
** Potassium 1025mg 29 %
Total Carbohydrates 19.8g 6 %
Dietary Fiber 5.8g 23 %
Protein 31.3g 63 %
** Sugars 9.7g
Vitamin A 61 %
Vitamin C 74 %
Calcium 9 %
Iron 29 %
** Thiamin 35 %
** Niacin 159 %
** Vitamin B6 60 %
** Magnesium 28 %
** Folate 39 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.