Chicken Pea Curry Recipe
Summary
Preparation Time20 MinCooking Time10 Min
Ready In30 MinDifficulty LevelEasy
Health IndexAverageServings4
Interest GroupEveryday
Ingredients
| Potatoes | 4 Large | |
| 50 g / 2 oz butter | ||
| Onion | 1 , finely chopped | |
| 10 ml / 2 tsp ground coriander | ||
| 2.5 ml / 1/2 tsp turmeric | ||
| 2.5 ml / 1/2 tsp chilli powder | ||
| 2 x 400 g / 14 oz cans chick peas, drained | ||
| Salt | To Taste | |
| 150 ml / 5 fl oz plain full fat yoghurt | ||
Directions
GETTING READY
1) Heat the oven.
MAKING
2) In the oven, set the potatoes for baking.
3) In a saucepan, melt the butter and fry the onion gently until it turns golden brown.
4) To the pan, add all the different spices and cook briefly.
5) Moisten the ingredients with 2 fl oz or 5 ml of water and heat through.
6) Now, add the drained chickpeas and cook the ingredients covered to mix the flavors with the peas.
7) Do not heat for too long as this may lead to the breaking up of the peas.
FINALIZING
8) Bring out the pan from the heat, and season with salt.
9) Next, stir in the yogurt.
10) Now, spoon the curry on the steaming hot potatoes.
SERVING
11) Serve the dish accompanied by sweet mango chutney.
1) Heat the oven.
MAKING
2) In the oven, set the potatoes for baking.
3) In a saucepan, melt the butter and fry the onion gently until it turns golden brown.
4) To the pan, add all the different spices and cook briefly.
5) Moisten the ingredients with 2 fl oz or 5 ml of water and heat through.
6) Now, add the drained chickpeas and cook the ingredients covered to mix the flavors with the peas.
7) Do not heat for too long as this may lead to the breaking up of the peas.
FINALIZING
8) Bring out the pan from the heat, and season with salt.
9) Next, stir in the yogurt.
10) Now, spoon the curry on the steaming hot potatoes.
SERVING
11) Serve the dish accompanied by sweet mango chutney.
Chef
