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Combine garlic, ginger, turmeric, garam masala, coriander, cumin, and cardamom in a small bowl.
For marinade, whisk lemon juice, salt, and half of spice mixture in a small bowl. In gallon size ziptop bag, add chicken and marinade, making sure all of the chicken is coated in marinade. Chill for 1-4 hours. Refrigerate remaining spice mixture.
Heat oil in a large heavy skillet over medium heat. Add chicken and brown, about 8 minutes; remove to plate. Chicken will not be fully cooked.
Add onion, green pepper, and carrots to same pan, and cook over medium heat, stirring occasionally, until vegetables are softened, about 8 minutes.
Add tomato paste, red pepper flakes, and remaining spice mixture and cook, stirring often, about 3-4 minutes.
Add tomatoes with juices, crushing them with your hands as you add them. Scrape up browned bits from bottom of pot; add coconut milk and half the chopped cilantro. Simmer 10-15 minutes or until sauce is beginning to thicken.
Add chicken, and continue to simmer, stirring occasionally, until sauce thickens, 20 minutes.
Stir in peas and remaining cilantro.
Serve with rice, naan, and additional cilantro, if desired.