Mattan Chicken Masala Soup

Instructions

1. 1

   Dice the boneless chicken breast into bite-sized pieces and set aside.

2. 2

   Finely chop the onion, carrot, and tomatoes. Rinse the mattan (green peas) if using fresh or thaw if using frozen.

3. 3

   Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and sauté for 2-3 minutes until translucent.

4. 4

   Add the chopped carrots and cook for another 2 minutes, stirring occasionally.

5. 5

   Stir in the chopped tomatoes and cook for 3-4 minutes until they soften and start to break down.

6. 6

   Add the diced chicken breast to the pot and cook for 3-4 minutes, stirring to brown the pieces lightly.

7. 7

   Sprinkle in the garam masala, turmeric powder, ground coriander, and salt. Mix well to coat the chicken and vegetables with the spices.

8. 8

   Add the mattan (green peas) and pour in the chicken broth. Stir to combine all ingredients.

9. 9

   Bring the soup to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.

10. 10

    Taste and adjust salt if needed. Remove from heat.

11. 11

    Stir in the chopped cilantro just before serving for a fresh flavor.

12. 12

    Serve hot and enjoy your Mattan Chicken Masala Soup!