Every Sunday I have to make Chicken Curry with peas, so this week I opted for a slight variance and made Pepper Chicken Curry with Peas.
8-10 chicken pieces (Thighs and legs)
2 onions (chopped)
2 tomato grated and 2 TB tomato paste
1 tbsp lemon juice
2 chilies slit
Oil to cover the bottom of a pot
1 tbsp ginger/garlic paste
3 – 4 medium sized potatoes, halved
1 tsp Red Chili Paste
1 tsp green Chili Paste
3 tsp Kashmiri chili powder
1 tbsp salt
1 tbsp leaf curry powder
2 tsp Rustenburg Spices all-in-one masala
1 teaspoon coriander powder
1 tsp jeera powder
1/2 tsp turmeric powder
1 cinnamon stick
½ tsp coriander seeds
1 tsp garam masala
½ tsp jeera seeds
4 green cardamom pods
1 star anise
1 tsp fennel seeds
1 tsp fenugreek seed
3 sprig curry leaves
Hot water as needed
1½ green peppers cut into big chunks
½ bunch chopped coriander + leaves to garnish
1 ½ cups frozen peas
Dry roast all seeds and grind in a coffee grinder till course but not a fine powder.
Heat oil and add onion, cinnamon, star anise and chilies.
Fry till onion translucent and add ground spices and fry a few minutes and then add chicken, curry leaves, and chili pastes and cook for 10 minutes until chicken no longer pink.
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.
Allow spices to blend.
Cook for another 10 minutes.
Add tomato, tomato paste, lemon juice and salt.
Simmer for 5 minutes.
Then add potatoes and about ½ cup of hot water and cook on medium to low heat until potatoes soft.
Add the frozen peas. Stir to combine.
Place green peppers on top.
Do not stir just simmer on low and allow the flavor of peppers to develop.
Add garam masala and chopped coriander with stalks and simmer another 10 minutes.
Garnish with coriander leaves.
It doesn’t matter what roast I make, Chicken Curry it is. I decided to add more flavor with green peppers, a lovely flavor. Peppers tend to be bitter if cooked which is why I just aďded it at the end just to extract the flavor. There’s nothing left. I normally have it for breakfast on a Monday We had it with Roti
Prepared, tried and tested Melanie Kramar
More Chicken Curry recipes and as always tried and tested