Melanie’s Chicken Curry with Peas

Chicken Curry with Peas
The Best Chicken Curry With Peas and  Pineapple Kachumber 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 teaspoons 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 curry leaves
Hot water as needed
½ bunch chopped coriander + leaves to garnish
1 ½ cups frozen peas

Dry roast all seeds and grind in the coffee grinder till course but not a fine powder.
Heat oil and add onion and chilies and fry until onion tender.
Add ground spices and fry a few minutes.
Add chicken and fry until chicken changes color and no longer pink.
Add ginger/garlic paste, curry paste and masalas
Except 1 tsp jeera powder and garam masala.
Toss until meat well coated.
Fry on a low heat uncovered until it starts catching.
Add a splash of boiling water from the kettle.
Add tomatoes, curry leaves and salt 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 are soft.
Add the frozen peas, 1 tsp jeera powder, garam masala and chopped coriander and simmer another 10-15 minutes.
Garnish with coriander leaves.

Pineapple Kachumber Salad
1 red onion
2 medium tomatoes, deseeded
1 medium cucumber
Handful shredded lettuce
3 pineapple slices, chopped
1 cup chopped coriander
1 chopped green chili
1 tsp pepper
½ tsp salt
2 tsp sugar (or more)

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

Prepared, tried and tested Melanie Kramar

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