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 course 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 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 another 10-15 minutes.
Garnish with coriander leaves.
Prepared, tried and tested Melanie Kramar