Prep: 1. Slice onion, carrots, cilantro, and chicken. 2. Defrost peas in bowl of hot water. Make: 1. Heat olive oil in a skillet with a lid. 2. Add onions and sauté for about 1 minute over medium-high heat. 3. Add chicken; cook until done (about 10 minutes), stirring frequently. 4. Add masala sauce, coconut milk, peas, and carrots, and simmer for about 5-10 minutes. 5. Season with sea salt to taste. To serve, sprinkle chopped fresh cilantro on top. Note: For a richer flavor, use 2 tablespoons olive oil and 2 tablespoons butter.
I always order chicken coconut curry in restaurants but never thought I could make a decent version of it at home. This is easy and was an instant family favorite the first time.