2chicken breasts-500 g (or about 1 lb) (You can also use chicken thighs, drumsticks, whatever you have handy!)
1cupfrozen vegetables(peas, carrots, or (again) whatever you have handy!)
2medium sized tomatoes
1large yellow onion
1cupyogurt
1tspsalt
2tbsptomato paste
1 1/2tbspseven spice(Arabic Masala) (divided)
1tspcumin powder
2tbspoil
1mild chili pepper(optional)
Instructions
Dice the chicken breast into small cubes. Combine with a half of the seven spice mix, cumin powder, and a pinch of salt. Set aside while you prepare the other ingredients.
Cut the onion and tomato roughly and add to a food processor. Combine with yogurt, salt, tomato paste, and half of the seven spice mixture.
Blend until you have a thick sauce.
Dice chili pepper (I usually remove the seeds.)
In a dutch oven or large saucepan, heat 2 tbsp of corn oil over medium-high heat. Add the chili pepper and chicken. Brown the chicken lightly on all sides.
Add the tomato-yogurt sauce. Once it comes to a rapid simmer, reduce the heat and cover. Let cook for approximately 25 minutes.
Add the frozen vegetables and let cook covered for another 5-10 minutes