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Export 21 ingredients for grocery delivery
Step 1
Combine garlic, ginger, turmeric, garam masala, coriander, cumin, and cardamom in a small bowl.
Step 2
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.
Step 3
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.
Step 4
Add onion, green pepper, and carrots to same pan, and cook over medium heat, stirring occasionally, until vegetables are softened, about 8 minutes.
Step 5
Add tomato paste, red pepper flakes, and remaining spice mixture and cook, stirring often, about 3-4 minutes.
Step 6
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.
Step 7
Add chicken, and continue to simmer, stirring occasionally, until sauce thickens, 20 minutes.
Step 8
Stir in peas and remaining cilantro.
Step 9
Serve with rice, naan, and additional cilantro, if desired.
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