Chicken Peas Curry

Name: Chicken Peas Curry
Total time: 1500 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 400 gram gms. chicken curry cut; 1/2 cup dried white peas, soaked overnight; 3 tablespoon oil; 1-2 bay leaves; 1" cinnamon; 2 green cardamoms; 4 cloves; 1 teaspoon cumin seeds; 1 onion, sliced; 1 tablespoon ginger-garlic paste; 1 teaspoon tomato paste; 1 teaspoon red chilli powder; 1/2 teaspoon turmeric powder; to taste salt; 1 tablespoon roasted coriander-cumin powder; 1 teaspoon garam masala powder; 1 tomato, chopped; 1 teaspoon ghee; 1 teaspoon kasuri methi (dry fenugreek leaves), crushed; 1 tablespoon coriander leaves to garnish

Bethica Das @kitchen_flavours

Sharjah (UAE)

#chickenrecipes - This combination of Peas with Chicken into a curry form is simply yummy. I made use of dried white peas to make this delicious gravy. So go ahead and give it a try. Very easy and an awesome preparation, it can be enjoyed with any form of rice or Indian bread, including dosa, appam, idiyappam, etc.

Bethica Das @kitchen_flavours

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Ingredients

25 minutes

3 servings

400 gramgms. chicken curry cut
1/2 cupdried white peas, soaked overnight
3 tablespoonoil
1-2bay leaves
1" cinnamon
2green cardamoms
4cloves
1 teaspooncumin seeds
1onion, sliced
1 tablespoonginger-garlic paste
1 teaspoontomato paste
1 teaspoonred chilli powder
1/2 teaspoonturmeric powder
to tastesalt
1 tablespoonroasted coriander-cumin powder
1 teaspoongaram masala powder
1tomato, chopped
1 teaspoonghee
1 teaspoonkasuri methi (dry fenugreek leaves), crushed
1 tablespooncoriander leaves to garnish

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Steps

25 minutes

1

Pressure cook the soaked white peas in 1 1/2 cups water for 5 minutes on a low flame after the first whistle or till it is soft. Keep aside.
2

Make a paste of the ginger-garlic paste, tomato paste and all the dry spices with some water. Keep aside.
3

Heat 1 tbsp. oil and saute the chicken till light brown. Drain and keep aside. Heat the remaining oil and temper with bay leaves, cinnamon, cardamoms, cloves and cumin seeds.
4

Saute for a few seconds and then add the onion. Fry till it turns light brown. Add the spice paste and saute till the oil separates.
5

Now add the tomatoes and fry till it is mashed. Add the fried chicken and 1 cup water or as needed. Cover and simmer till it is cooked and the chicken is tender.
6

Add the boiled peas and simmer further for 2-3 minutes. Adjust water accordingly. When done, switch off the flame and add the ghee and kasuri methi.
7

Mix well and garnish with coriander leaves. Serve as a side dish with plain steamed rice, jeera rice, plain biryani, pulao, naan, kulcha, tandoori roti, paratha or just plain chapatti. It can also be relished with dosa, uttapam, appam or idiyappam.