Chicken Curry with peas
This recipe is quite hot, you can reduce the chilli to make a milder curry. Best served with a simple salad of tomato and onion and some chutney on the side.
Ingredients
- 2 tablespoons oil
- 1 onion sliced
- 2 tablespoons fresh ginger grated
- 2 garlic clove crushed
- 2 cinnamon stick
- 1 tsp coriander seeds
- 1 tsp mustard seeds
- 2 red chilli optional or put less
- 1 tsp garam masala
- 1 tsp ground coriander
- 3 tbsp curry powder medium
- 1 tsp ground turmeric
- 400 g chopped tomatoes (canned)
- 1 kg chicken thigh skinned and deboned
- 2 potato peeled and cut into quarters
- 1/2 cup frozen peas
- 1 cup water
- salt to taste - about 1tsp
- fresh coriander for garnishing
- 300 g basmati rice optional to serve
Instructions
- Cook rice according to package instructions (optional step)
- Fry onion, crushed ginger and garlic in oil, until onions are translusant.
- Add coriander seeds and mustard seeds and cinnamon.
- Add all the spices, tomato and chilli and let it fry gently for a minute.
- Add chicken and let it cook for 15 mins.
- Add potatoes and peas and salt and water and let it cook until potatoes are soft.
- Garnish with coriander
- Serve with rice.
Notes
Recipe adapted from Andrea Aroomoogams recipe entry.
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