This is another one of my favorite recipes because it's a one pot dish that's ready in less than 30 minutes. So, for those busy weeknight dinners, it’s a great choice. You can substitute ground chicken with ground beef or ground lamb and either way, it is a super comforting dish full of warm spices. Also, I find that this is a great make ahead meal and super versatile. If my kids don’t want to eat it with rice the next day, I just stuff it in some pita bread with some sliced cucumbers and some chutney or hot sauce and make rolls. I find they eat leftovers happily this way.
My kids are not big on eating vegetables especially peas. But I find that when I add peas to this dish, they don’t seem to complain. Other vegetables that work great in this dish are diced up potatoes, carrots and green bean. If I don’t have peas, I just substitute them with frozen green beans. Another great thing about this dish is there is no need to thaw the frozen vegies. You can just throw frozen vegies in the pot. They will just thaw from the heat of the pan.
Serving suggestions
You can choose to serve it with some white rice, pita bread or naan. For rice, follow my perfect white Jasmine rice recipe at the end of the post.
Servings: 4-6 servings
Preparation Time: 30 minutes
Ingredients
1/3 cup vegetable or canola oil
1 1/2 cups onions, sliced
1 1/2 pounds ground chicken
2 teaspoons finely chopped garlic
1 teaspoon finely chopped ginger
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon salt, or to taste
1 teaspoon cayenne pepper, or to taste
1 1/2 cups chopped tomatoes
2 teaspoons lemon juice
1 cup frozen peas
1 teaspoon ground garam masala
2 teaspoons dry fenugreek *optional
1/4 cup chopped cilantro, for garnish
1 tablespoon chopped green chili, for garnish
Directions
Heat a large, heavy-bottomed pan over medium high heat and add in oil. Once the oil is heated add in the sliced onions. Sauté for 8-10 minutes until golden brown.
Add in ground chicken and cook for 6-8 minutes until light brown.
Add in ginger, garlic, coriander, cumin, salt and cayenne pepper. Sauté for 1-2 minutes until spices are slightly toasted and fragrant.
Add in tomatoes and Sauté for 8-10 minutes stirring frequently.
Add in lemon juice and frozen peas. Sauté for 2-3 minutes. Now sprinkle garam masala and dry fenugreek and cover and simmer on low heat for 3-5 minutes.
Take out in a serving bowl and garnish with cilantro and green peppers.
Serve with your choice of rice or bread. Enjoy!
White Jasmine Rice
Ingredients
1 cup dry white jasmine rice
4 -6 cups water
1 tablespoon salt
Directions
Wash the rice in a strainer under cold water until all the dirt comes out, at least 3-4 times.
Now put them in a bowl and cover with warm water. Let soak for 1-2 hours.
In a deep pan bring water and salt to a boil.
Add the rice and let boil for 7-8 minutes until they are done when you bite into one.
Drain and put them back in the pot. Put the lid on and let sit on very low heat for 5-10 minutes to steam them.
This prevents mushiness and results in super tender rice.
Serve warm. Enjoy!!
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