CHICKEN TIKKI MASALA

INGREDIENTS

• 2 Tbsp. olive oil
• 1 medium onion, finely chopped
• 1 Tbsp. fresh ginger or 1/2 tsp. ground ginger
• 1 Tbsp. garlic, finely chopped
• 2 Tbsp. mild curry paste
• 1 Tbsp. tomato paste
• 1 can (14.5 oz.) diced tomatoes, undrained
• 1 lb. boneless, skinless chicken breasts or thighs
• 2 cups water
• 1 cup frozen green peas
• 1/4 cup heavy cream
• 1/2 tsp. salt
• 1 Tbsp. chopped fresh cilantro

DIRECTIONS

• Heat olive oil in 4-quart saucepot over medium heat and cook onion, ginger and garlic, stirring occasionally, 2 minutes or until onion is tender.
• Stir in curry paste and tomato paste and cook 1 minute. Stir in tomatoes with juice, chicken, water and Bring to boil over high heat. Reduce heat to low and simmer uncovered, stirring occasionally, 30 minutes. Stir in peas, cream and salt. Return to a boil.
• Reduce heat to low and simmer, stirring occasionally, 10 minutes or until sauce is thickened. Sprinkle with cilantro. Serve, if desired, with steamed basmati, jasmine or white rice.