Quick Chicken and Pea Curry

Ingredients:

• 700 g of skinless and boneless chicken
• 2 tsp cumin
• 4 teaspoons of wheat flour
• 2 tablespoons of oil
• 1 cup chicken broth
• 1 tbsp (15 g) butter
• 1 cup frozen green peas (defrosted)
• 1 medium onion, chopped
• 2 sweet peppers, sliced ​​diagonally
• 1/4 cup heavy cream
• Salt and ground black pepper to taste
• 1.5 tbsp. curry powder
• 1 teaspoon cinnamon
• Basmati rice (cook according to package directions), for serving

Preparation:

1. Dice the chicken. In a large skillet, fry the chicken pieces in vegetable oil and butter until golden brown. Transfer to a plate and cover with foil. Add the onion to the same skillet and fry until soft.
2. Add the bell pepper and stir. Add the curry powder, cinnamon, and cumin. Stir. Add the flour, stir, and cook for 30 seconds. Pour in the broth and stir until the mixture thickens. Return the chicken to the pan and simmer until the carrots are tender, about 20 minutes. Add the peas and cream. Stir well and cook until heated through. Season with salt and pepper. Serve with rice.