Mouthwatering Pakistani Dinner Feast for the Standard Diet

Allergens

Chicken (Egg allergenic)

Ingredients

• 1 lb boneless chicken breast, cut into bite
• sized pieces
• 2 cups basmati rice, rinsed
• 3 tbsp vegetable oil
• 1 medium onion, finely chopped
• 2 tomatoes, diced
• 2 cloves garlic, minced
• 1 cup green peas, fresh or frozen
• Salt and pepper to taste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• 1/4 tsp ground ginger
• 1 cup chicken stock or water
• Fresh cilantro, chopped for garnish

Instructions

1. Rinse the basmati rice under cold water until the water runs clear. Cook the rice according to package instructions and set aside.
2. In a large skillet, heat 1 tbsp of vegetable oil over medium heat. Add the chopped onion and sauté until golden brown.
3. Add the minced garlic, diced tomatoes, cumin, coriander, paprika, cayenne pepper, and ground ginger to the onions. Cook for 2 3 minutes, stirring frequently.
4. Add the chicken pieces to the skillet and cook until browned, approximately 5 minutes. Season with salt and pepper to taste.
5. Pour in the chicken stock or water, cover, and let it simmer for 15 minutes, or until the chicken is cooked through.
6. In a separate pan, heat the remaining vegetable oil and sauté the green peas for 3 4 minutes until tender but still crisp. Season with salt and pepper.
7. Serve the chicken curry over the cooked basmati rice and top with the sautéed green peas. Garnish with chopped cilantro before plating.

Chef’s Insight

The balance of spices in this recipe creates an explosion of flavors that will delight your taste buds.

Notes

For a gluten-free option, ensure that the chicken stock used is gluten-free or use water instead.