Chicken & Snow Peas Curry

Ingredients:

• 1 1/2 lb. chicken breast, cut into 2 inch chunks

• 8 oz. snow peas, washed and trimmed

• cherry or grape tomatoes, optional

• 2 tsp grated ginger

• 1 tbsp tomato paste

• 1 tbsp oil

• 1/2 cup hot water or chicken broth

• green onion/celery/parsley for garnish

• Cooked basmati rice for serving

For the Paste:

• 1/4 cup onion, minced

• 3 garlic cloves, minced

• 4 tsp curry powder

• 1 tsp turmeric powder

• 1/2 tsp cumin

• 1/2 tsp coriander

• 1 tsp crushed dried basil leaves

• cayenne pepper/red pepper flakes, optional

1. Place all the ingredients for the paste in a small bowl, combine. Add a few (3 or 4) tablespoons of water and stir to form a paste. Should be thick and not watery.

2. Heat oil in a large pan (that has a lid) on medium heat. Sauté paste on low medium heat for 3 to 4 minutes, stirring constantly.

3. Add chicken to cooked paste and cook for about 5 minutes.

4. Pour hot water/broth, snow peas, ginger and tomato paste; stir to combine. Cover and simmer for 10 minutes.

5. Add tomatoes (if using) and cook for an additional 5 minutes.

6. Garnish with green onion/celery/parsley.

7. Serve with cooked basmati rice.

Serves 4 to 6.

Notes&Tips:

• This curry is not spicy. If you want a spicy curry, add some more curry powder and fresh hot pepper.

• If the gravy is not thick enough, dilute 1 tablespoon cornstarch in 1 to 2 tablespoons water and pour into pan. Simmer and allow to thicken.

• Curry is also good with Indian flat bread like roti or naan.

Chicken & Snow Peas Curry with Basmati Rice