Spicy curry with peas and chicken

Ingredients:

• 450 g chicken fillet
• 1 cup frozen peas, thawed first
• 1 small onion
• 2 tbsp. l. rapeseed oil
• 2 cloves of garlic
• 2 tbsp tomato paste
• 1.5 tsp curry powder
• 1.5 tsp garam masala spice mix
• 1.5 cups chicken broth
• 0.5 cup natural yogurt
• 4 parts heated naan bread

Preparation:

1. Place a large, heavy-bottomed saucepan over medium heat. While the pan is heating, finely chop about 1 heaping cup of onion.
   
   Pour canola oil into a saucepan, spreading it evenly over the entire surface. Add the onion and a large pinch of salt. Fry until golden brown, about 3 minutes, stirring constantly. Finely grate the garlic and mix it with the tomato paste.
   
   Add the tomato-garlic mixture, curry powder, garam masala, and 1/4 cup water to the fried onions. Simmer for 1 minute, stirring constantly, then gradually whisk in the chicken broth and bring to a vigorous boil.
2. Cut the chicken breasts into quarters, season generously with salt, and add to the prepared sauce. Simmer for about 5 minutes, stirring constantly, until the chicken is cooked through.
   
   Reduce heat, add peas and 1/4 cup yogurt. Simmer for about a minute, until heated through. Season with salt to taste. Divide among 4 servings, top with the remaining yogurt, and serve with warm naan bread.
   
   Recipe Chicken in curry sauce.