Melanie’s Chicken Curry with Peas

TRH Melanie's Chicken Curry with Peas

Every Sunday is curry day at home and today was no exception. Today I made one of my favourites, Chicken Curry with Peas. To accompany I made some Carrot and Pineapple Salad. It was awesome.

Ingredients
8-10 chicken pieces (Thighs and legs)
2 onions (chopped)
2 tomatoes (blanched in hot water) peeled and chopped
4 chillies sliced (2 green 2 red)
coconut oil (just enough to coat bottom of pot)
3 – 4 medium-sized potatoes, halved and quartered
1 tblsp ginger/garlic paste
1 ½ teaspoons kosher salt
1 tblsp kashmiri chili powder
1 tblsp leaf curry powder
1 tblsp Bombay Masala
1 tsp garam masala
1 teaspoon coriander powder
2 tsp jeera powder (divided)
1 tsp turmeric powder
1 cinnamon stick
½ tsp coriander seeds
½ tsp shah jeera
1 tsp jeera
4 green cardamom pods
1 star anise
3 cloves
1 tsp fennel seeds
1 bay leave
1 sprig curry leaves
Hot water as needed
½ bunch chopped coriander + leaves to garnish
1 ½ cups frozen peas

Method:
Dry roast all seeds and grind in coffee grinder till course but not a fine powder.
Heat oil and add onion and chilies and fry till onion tender.
Add ground spices and fry a few minutes.
Add chicken and fry till chicken changes colour and no longer pink.
Add ginger/garlic paste and masalas (chili powder, curry powder, coriander powder and 1 tsp jeera powder and turmeric powder, kashmiri except garam masala). Toss until meat well coated.
Add salt and curry leaves and allow masalas to fry on a low heat uncovered until it starts catching.
Add a splash of boiling water from the kettle (so you don’t lower temperature of your food) if needed.
Add tomatoes and simmer on medium/low for 10-15 minutes, until chicken is tender and gravy thickened.
Then add potatoes and about ½ cup of hot water or more and allow to cook on medium to low heat until potatoes soft.
Add the frozen peas, 1 tsp jeera powder, garam masala and chopped coriander and simmer another 10-15 minutes.
Garnish with coriander leaves.

Carrot and Pineapple Salad
Ingredients:
1 pineapple, chopped
1 large carrot, peeled, and sliced with vegetable peeler (or grate)
1 red onion, halved, sliced thin
3 red chillies, sliced
1 tblsp sugar
¼ cup vinegar
1 tsp salt
½ tsp white pepper
Chopped coriander

Method:
Mix together, carrot, pineapple, chili and onion.
Add sugar. Mix. Add vinegar. Mix.
Add salt and pepper. Mix and adjust seasoning if necessary.
Add chopped coriander.

Prepared, tried and tested by: Melanie Kramar

 

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4 thoughts on “Melanie’s Chicken Curry with Peas

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