Chicken Curry With Peas And Coriander

• 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

1. 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.
2. Increase heat to medium. Stir in chicken.
3. 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.
4. Stir in Coriander.
5. Serve with lime wedges and PC Louisiana Hot Sauce or with Basmati Rice, if desired.

canola oil, onions, extra lean ground chicken, garlic, gingerroot, curry powder, ground cumin, peas, fresh coriander

Taken from www.food.com/recipe/chicken-curry-with-peas-and-coriander-221093 (may not work)