Easy Chicken Curry With Peas as a delightful evening meal
8-10 chicken pieces (thighs and legs)
2 onions (chopped)
2 tomato grated and
2 TB tomato paste
3 chilies slit
Coconut oil (just enough to coat the bottom of the pot)
3 – 4 medium-sized potatoes, halved
1 tbsp ginger/garlic paste
1½ teaspoons kosher salt
3 tsp Kashmiri chili powder
1 tbsp leaf curry powder
2 tsp Mother in Law masala
1 tsp garam masala
1 teaspoon coriander powder
2 tsp jeera powder (divided)
1 tsp turmeric powder
1 cinnamon stick
1 tsp black peppercorns
½ tsp coriander seeds
½ tsp jeera seeds
4 green cardamom pods
1 star anise
1 tsp fennel seeds
1 tsp fenugreek seeds
1 bay leave
Salt to taste
1 sprig curry leaves
Hot water as needed
½ bunch chopped coriander + leaves to garnish
1½ cups frozen peas
Dry roast all seeds and grind in a coffee grinder until coarse but not a fine powder.
Heat oil and add onion, bay leaf and star anise, and chilies and fry until onion tender.
Add ground spices and fry for a few minutes.
Add all masalas chili powder, curry powder, coriander powder, jeera powder, and turmeric powder, Kashmiri (except garam masala).
Add a splash of boiling water and mix.
Add tomato, tomato paste, and salt.
Simmer for 5 minutes.
Add chicken. And mix to coat.
Add ginger/garlic paste and the curry leaves.
Cook until chicken is almost done and gravy thickened.
Then add potatoes and about ½ cup of hot water or more and cook on medium to low heat until potatoes are soft.
Add the frozen peas, garam masala, and chopped coriander and simmer for another 10-15 minutes.
Garnish with coriander leaves.
Prepared, tried, and tested Melanie Kramar
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