Chicken & Pea Curry

Today’s recipe is for a quick Korma-style curry, with chicken and peas, but feel free to add any vegetable(s) you would like. I would, however, advise you not to replace the chicken thighs with chicken breasts, as chicken breasts are more resistant to spice infusion and can dry up a little bit. This is a great meal to tuck in when you need something comforting, a great lunch for work (as it can yield some leftovers), or a nice feed when you’re feeling a bit more fragile and craving a curry without too much fuss. I like my curries with a bit of a kick, but this one is pretty mild, so do add more chili powder if you want stronger heat.

Preparation Time: 15 min | Cooking Time: 15-20 min | Serves: 3-4 | Spice level: 🌶 

What you’ll need:

  • About 600g boneless chicken thighs, roughly diced
  • Splash of vegetable oil
  • 2 brown onions, in half moons
  • 4 cloves of garlic, grated
  • 3cm piece of ginger, grated
  • 1 cinnamon stick
  • 6 cloves
  • 5 cardamom pods
  • 1 bay leaf
  • 1/2 tsp turmeric powder
  • 1/2 Tbsp chili powder
  • 1 Tbsp coriander powder
  • 1/2 tsp garam masala
  • Handful of cashews
  • 200ml coconut milk (plus a few tablespoons)
  • 1 cup of frozen peas
  • Fresh cilantro, chopped (to garnish)
  • Chopped cashews (to garnish)
  • Cooked basmati rice
  • Sea salt q.b.

 

Method:

  • The first thing to do is to soak the cashew nuts in the coconut milk (a handful of nuts with a couple of tablespoons of milk should do it). We will make a paste out of this later.
  • You can now get started by slicing your onions, then add a dash of vegetable oil to a large pan. Once the oil warms up, add the cinnamon stick, cardamom and the bay leaf. Let them fry for about a minute to infuse the oil.
  • Now add the onions, turn the heat down and sprinkle with some sea salt. Let the onions fry until golden, giving it the occasional stir. This can take a bit, but it’s worth it for the depth of flavor.
  • While they fry, you can use this time to grate the garlic and ginger, chop the chicken, and combine the spices (except the garam masala, which we’ll add at the end). Once the onions are ready, add the ginger and garlic, give it a good stir, and let it cook for a couple of minutes, before adding the spices.
  • Mix everything well and let it cook for a couple of minutes more. Then add the chicken, turn the heat up a bit, and seal the pieces. Add salt to taste, then the frozen peas (I don’t judge and often use frozen peas a lot)
  • Once that is done, lower the heat, add the coconut milk and put the lid on your pan. Let this cook until the chicken is tender, which will depend on the size of your chunks, but should be about 10 minutes or so.
  • While that cooks, get your rice and garnishes ready. Then using a food processor, blitz the cashew nuts with the coconut milk they’ve been soaking in until you achieve a thick paste.
  • Lastly, once the chicken is cooked, turn the heat off, add the cashew paste and the garam masala, and give it a nice stir to combine everything.
  • And you’re all set. Enjoy!

 


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