Chicken Jalfrezi (Indian Curry Dish)

My Notes
This is a very easy recipe that is not too spicy for those who are not used to Indian food or who may want to try it out before upping the spice. If you want more spice, simply add more chili powder than it calls for. The vegetables I used are my personal preference in Indian dishes - chopped sweet potatoes and corn are other good options for upping the nutritional value of this dish. This is delicious served with hot Naan or flatbread.

Prescription
2 Tbsp olive oil
2 garlic cloves, minced
3 tsp ground turmeric
1 tsp chili powder
1 1/2 tsp salt
3 tsp ground coriander
3 tsp ground cumin
2 tsp ground ginger
1 tsp paprika
1.5lb boneless skinless chicken thighs, cut into cubes
1/2 large onion, finely chopped
1 (28oz) can peeled and diced tomatoes (do not drain)
1/2 cup frozen chopped carrots
1/2 cup frozen peas
1/2 cup frozen lima or green beans
2 Tbsp unsalted butter
3 Tbsp dried cilantro OR 1/4 cup fresh, chopped

1. Place the oil into a large skillet and heat over medium heat. Once the oil has heated, add the turmeric, chili powder, salt, coriander, cumin, ginger, and paprika. Cook the spices in the oil for a few minutes to blend the flavors together. Add the garlic and onions, and cook until soft. Add the chicken and cook, making sure to turn the chicken frequently to prevent it from sticking.
2. Add the tomatoes, carrots, peas, and beans and cover the pan. Let it simmer for about 15 minutes. Take off the lid and let the mix simmer for another 10 minutes.
3. Add the butter and cilantro and cook for 5 more minutes. Serve immediately.