Chicken & Black Eye Beans Peas
|Dried black eyed beans||8 Ounce, soaked overnight and drained (250 Gram /1 Generous Cup)|
|Onions||2 , chopped|
|Garlic||2 Clove (10 gm), crushed|
|Ground turmeric||1 Teaspoon|
|Ground cumin||1 Teaspoon|
|Chicken||2 1⁄2 Pound, jointed into 8 pieces (1.25 Kilogram)|
|Green bell pepper||1 , chopped|
|Ginger root||1 Inch, grated (1 Piece)|
|Coriander seeds||2 Teaspoon|
|Fennel seeds||1⁄2 Teaspoon|
|Garam masala||2 Teaspoon|
|Chopped fresh coriander||1 Tablespoon (Cilantro, For Garnish)|
1. Put the beans into a Balti pan, wok or saucepan with the salt, onions, garlic, turmeric and cumin. Cover with water, bring to the boil and cook for 15 minutes.
2. Add the chicken and green (bell) pepper to the pan and bring to the boil. Lower the heat and simmer gently for 30 minutes until the beans are tender and the chicken juices run clear when the thickest parts of the pieces are pierced with a sharp knife.
3. Heat the oil in a Balti pan, wok or frying pan (skillet) and fry the ginger, coriander seeds and fennel seeds for 30 seconds.
4. Stir the ginger, coriander seeds and fennel seeds into the chicken and add the garam masala. Simmer for a further 5 minutes and serve garnished with fresh coriander (cilantro).