Irene’s Humble Chicken Curry With Peas

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Irene's Humble Chicken Curry With Peas

Fry 1 onion in 1/4 cup oil with 1/2 tsp jeera seeds, 1 tsp whole somph (fennel seeds), 2 cinnamon sticks, 1 star anise and 1 bay leaves.
Add 1/2 tsp tumeric, 2 tsp dhania jeera powder, 1 tsp birth masala (optional ), 1 tbs Bombay masala, 1 tbs chilli powder and braise for +- 5 mins on low heat.
Add 2 sprigs curry leaves, 2 tsp ginger and garlic paste, 1.2 kg chicken (washed & cut and skin removed if u prefer)
Cook on high for 5 to 10 mins, reduce heat to medium and cook until chicken is cooked. Add water, a little at a time, only if necessary.
Add 1/2 cup of frozen peas and cook for 5 mins.
Sprinkle with 1 tsp garam masala.
This is a relatively dry curry and is best served with Roti & Sambals

Prepared, tried and tested by: Irene Dasari

 

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