curried chicken and peas
How to make curried chicken and peas recipe
Serves 4, Total cooking time 30 minutes
Ingredients:
3 tablespoons vegetable oil
2 teaspoons cumin seeds
2 onions, finely chopped
1 tablespoon peeled and grated fresh root ginger
1 tablespoon grated garlic
500 g (1 lb) minced chicken
2 tablespoons ground coriander
1 teaspoon hot chilli powder
1 tablespoon ground cumin
1 tablespoon garam masala
1 red pepper, cored, deseeded and finely chopped
100 g (3½ oz) frozen peas
2 ripe tomatoes, finely chopped
juice of ½ lime
chopped fresh coriander leaves, to garnish
To serve
warm chapatis or parathas
natural yogurt
Method:
Heat the oil in a large wok or frying pan until hot, add the cumin seeds and stir-fry over a medium heat for 1 minute. Add the onions and stir-fry for a further 3–4 minutes until softened, then add the ginger and garlic and continue to stir-fry for 1 minute.
Add the minced chicken and the ground spices and stir-fry for 5–7 minutes or until sealed and lightly browned. Stir in the red pepper, peas and tomatoes and stir-fry for a further 3–4 minutes or until cooked through and piping hot.
Remove from the heat and stir in the lime juice. Spoon into warm bowls, scatter with chopped coriander and serve with warm chapatis or parathas and a dollop of yogurt, sprinkled with a little garam masala.
For quick chicken & pea curry:
Heat 2 tablespoons olive oil in a large wok until hot, add 600 g (1 lb 5 oz) minced chicken and 2 tablespoons green curry paste and stir-fry over a high heat for 3–4 minutes or until the chicken is cooked through.
Stir in a 400 ml (14 fl oz) can coconut milk and 100 g (3½ oz) frozen peas and cook for a further 3–4 minutes. Season well, then serve with jasmine rice or crusty bread. Total cooking time 10 minutes.
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