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Chicken Pea Curry

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Ingredients
  Baking potatoes 4 Large
  Butter 2 Ounce (50 Gram)
  Onion 1 , finely chopped
  Ground coriander 2 Teaspoon
  Turmeric 1⁄2 Teaspoon
  Chili powder 1⁄2 Teaspoon
  Canned chick peas 14 Ounce, drained (2 X 400 G Can)
  Salt To Taste
  Full fat yogurt 5 Fluid Ounce (150 Milliliter, Plain)
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Stir Fried
Dish: 
Curry
Restriction: 
Vegetarian
Ingredient: 
Pea
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes
Servings: 
4

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