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Chicken Curry with Peas

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The Best Chicken Curry With Peas and  Pineapple Cucumber Salad!


  • 8-10 chicken pieces (thighs and legs)
  • 2 onions (chopped)
  • 2 tomatoes (blanched in hot water) peeled and chopped
  • 4 chilies sliced (2 green and 2 red)
  • coconut oil (just enough to coat the bottom of the pot)
  • 3–4 medium-sized potatoes, halved
  • 1 tbsp ginger/garlic paste
  • 2 tsp Aminas all-purpose curry paste
  • 1 ½ teaspoon kosher salt
  • 1 tbsp extra hot Suhan Kashmiri chili powder
  • 1 tbsp leaf curry powder
  • 1 tbsp 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
  • 4 green cardamom pods
  • 1-star anise
  • 3 cloves
  • 1 tsp fennel seeds
  • 1 bay leave
  • 1 sprig of curry leaves
  • Hot water as needed
  • ½ bunch chopped coriander + leaves to garnish
  • 1 ½ cups frozen peas


  1. Dry roast all seeds and grind in the coffee grinder till course but not a fine powder.
  2. Heat oil, add onion and chilies, and fry until onion tender.
  3. Add ground spices and fry for a few minutes.
  4. Add chicken and fry until the chicken changes color and is no longer pink.
  5. Add ginger/garlic paste, curry paste, and masalas
  6. Except for 1 tsp jeera powder and garam masala.
  7. Toss until meat is well coated.
  8. Fry on low heat uncovered until it starts catching.
  9. Add a splash of boiling water from the kettle.
  10. Add tomatoes, curry leaves, and salt and simmer on medium/low for 10-15 minutes, until chicken is tender and gravy thickened.
  11. Then add potatoes and about ½ cup of hot water or more and allow to cook on medium to low heat until potatoes are soft.
  12. Add the frozen peas, 1 tsp jeera powder, garam masala, and chopped coriander, and simmer another 10-15 minutes.
  13. Garnish with coriander leaves.
Chicken Curry with Peas

Pineapple Cucumber Salad


  • 1 red onion
  • 2 medium tomatoes, deseeded
  • 1 medium cucumber
  • A handful of shredded lettuce
  • 3 pineapple slices, chopped
  • 1 cup chopped coriander
  • 1 chopped green chili
  • Vinegar
  • 1 tsp pepper
  • ½ tsp salt
  • 2 tsp sugar (or more)


  1. Finely chop the onion, tomato, cucumber, pineapple, lettuce, coriander leaves, and green chili.
  2. Add enough vinegar to coat well.
  3. Add sugar and mix.
  4. Add salt and pepper.
  5. Mix again and adjust seasoning if necessary.
  6. Mix all the ingredients well and serve chilled.

Prepared, tried, and tested Melanie Kramar

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
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I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.


My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog. You will also find Resources and Courses and Services for Bloggers which I promote from time to time.

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