Cut the onion into half rings and fry in vegetable oil for 5 minutes. Add small pieces of breast and finely chopped garlic. Stir and continue to fry over medium-high heat for 7-10 minutes.
Grate the tomato, add sour cream, spices, curry and 4 tablespoons of liquid from canned peas to it. Mix the filling and add to the chicken. Stir everything, reduce heat and simmer for 10 minutes with the lid closed.
Add the peas and leave to simmer for another 5 minutes. Serve the chicken with fresh herbs.
