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Before you jump to Chicken Peas Curry recipe, you may want to read this short interesting healthy tips about Here Are Some Basic Explanations Why Consuming Apples Is Good.
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We hope you got insight from reading it, now let’s go back to chicken peas curry recipe. To cook chicken peas curry you only need 20 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to cook Chicken Peas Curry:
- Get 400 gram gms. chicken curry cut
- You need 1/2 cup dried white peas, soaked overnight
- Take 3 tablespoon oil
- Prepare 1-2 bay leaves
- Get 1" cinnamon
- Prepare 2 green cardamoms
- Prepare 4 cloves
- Get 1 teaspoon cumin seeds
- Use 1 onion, sliced
- Provide 1 tablespoon ginger-garlic paste
- Take 1 teaspoon tomato paste
- You need 1 teaspoon red chilli powder
- Get 1/2 teaspoon turmeric powder
- Take to taste salt
- Take 1 tablespoon roasted coriander-cumin powder
- Get 1 teaspoon garam masala powder
- Provide 1 tomato, chopped
- You need 1 teaspoon ghee
- Use 1 teaspoon kasuri methi (dry fenugreek leaves), crushed
- You need 1 tablespoon coriander leaves to garnish
Instructions to make Chicken Peas Curry:
- 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.
- Make a paste of the ginger-garlic paste, tomato paste and all the dry spices with some water. Keep aside.
- 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.
- 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.
- 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.
- 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.
- 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.
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