East Indian Chicken with Tomato, Peas, and Cilantro

Ingredients

• 0.3 cup cilantro leaves chopped
• 1 teaspoon curry powder 
• 1 teaspoon mustard dry
• 2 teaspoons garam masala 
• 4 cloves garlic crushed
• 1 teaspoon ground cumin 
• 2 tablespoons olive oil 
• 1  onion minced
• 1 cup peas frozen
• 1 teaspoon salt 
• 4  chicken breasts boneless skinless cut into 1-inch pieces
• 8  tomatoes diced

Equipment

• frying pan

Directions

1. 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.
2. 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.
3. Cook and stir chicken into tomato mixture until chicken is cooked and no longer pink in the center, 15 to 20 minutes.
4. Add peas and cook for 1 more minute.
5. Remove from heat.
6. Sprinkle with cilantro.