Chicken Curry With Peas And Coriander - cooking recipe

Ingredients

2 teaspoons pure canola oil
2 onions, thinly sliced
1 lb extra lean ground chicken
4 garlic cloves, minced
1 tablespoon minced gingerroot
2 teaspoons no name curry powder
2 teaspoons no name ground cumin
1 (14 ounce) can peas, drained
1/4 cup chopped fresh coriander

Preparation

In a large frying pan, heat oil over medium heat; cook onions for 10 minutes or until golden, stirring occasionally, Reduce to medium-low; cook another 10-12 minutes or until deep golden and very soft.
Increase heat to medium. Stir in chicken.
Cook, stirring to break up meat, for 5-7 minutes or until no longer pink. Stir in garlic, ginger, curry powder, and cumin; cook for 3 minutes. Stir in peas and vegetable cocktail; cook for 3 minutes.
Stir in Coriander.
Serve with lime wedges and PC Louisiana Hot Sauce or with Basmati Rice, if desired.