Curry is only made once a week at home and that’s on a Sunday. And Chicken Curry must have peas according to my brother. So, I oblige. I served this with beetroot and mint 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 2 red)
coconut oil (just enough to coat the bottom of the pot)
3 – 4 medium sized potatoes, halved and quartered
1 tbsp ginger/garlic paste
1 ½ teaspoons kosher salt
1 tbsp Kashmiri chili powder
1 tbsp leaf curry powder
1 tbsp Bombay Masala
1 tsp garam masala
1 teaspoon coriander powder
1 tsp jeera powder
1 tsp turmeric powder
1 cinnamon stick
½ tsp coriander seeds
½ tsp jeera
1 tsp fennel seeds
4 green cardamom pods
1 star anise
1 Cinnamon stick
1 tsp fenugreek seeds
1 bay leave
1 sprig curry leaves
Hot water as needed
½ bunch chopped coriander + leaves to garnish
1 ½ cups frozen peas
Dry roast all seeds (except cinnamon stick, star anise, and bay leave) and grind in the coffee grinder till course but not a fine powder.
Heat oil and add onion, bay leaves cinnamon stick and star anise and chilies and fry a few minutes. Add ground spices and fry a few minutes.
Add chicken and fry till chicken changes color and no longer pink.
Add ginger/garlic paste and ALL masalas (except garam masala).
Toss until meat well coated.
Add salt and curry leaves and allow masalas to fry on a low heat uncovered until it starts catching.
Add a splash of boiling water from the kettle (so you don’t lower temperature of your food) if needed.
Add tomatoes and simmer on medium/low for 10-15 minutes, until chicken is tender and gravy thickened.
Then add potatoes and about ½ cup of hot water or more and allow to cook on medium to low heat until potatoes soft.
Add the frozen peas, garam masala, and chopped coriander and simmer another 10-15 minutes.
Garnish with fresh coriander leaves.
Beetroot and Mint Salad
½ bottle grated beetroot (drained) (if you’re too lazy to mess and make your own😊
1 diced red onion
½ bunch chopped mint
¼ cup white wine vinegar (normal spirit vinegar perfectly fine)
1 tbsp castor sugar
1 tsp salt
2 tsp white pepper
Mix the beetroot, onion. mint and vinegar and mix together.
Add sugar and salt and mix again.
Give it a taste.
Sprinkle pepper over.
Refrigerate until needed.
[Optional: Chilies can be added at your discretion).
Prepared, tried and tested by Melanie Kramar
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