Curried Chicken and Peas

cook 30 mins
  • 3 tablespoons vegetable oil
  • 2 teaspoons cumin seeds
  • 2 onions, finely chopped
  • 1 tablespoon peeled and grated fresh root ginger
  • 1 tablespoon grated garlic
  • 500 g (1 lb) minced chicken
  • 2 tablespoons ground coriander
  • 1 teaspoon hot chilli powder
  • 1 tablespoon ground cumin
  • 1 tablespoon garam masala
  • 1 red pepper, cored, deseeded and finely chopped
  • 100 g (3 1/2 oz) frozen peas
  • 2 ripe tomatoes, finely chopped
  • juice of 1/2 lime
  • chopped coriander leaves, to garnish
  • warm chapatis or parathas
  • natural yogurt
  • Heat the oil in a large wok or frying pan until hot, add the cumin seeds and stir-fry over a medium heat for 1 minute. Add the onions and stir-fry for a further 3–4 minutes until softened, then add the ginger and garlic and continue to stir-fry for 1 minute.
  • Add the minced chicken and the ground spices and stir-fry for 5–7 minutes or until sealed and lightly browned. Stir in the red pepper, peas and tomatoes and stir-fry for a further 3–4 minutes or until cooked through and piping hot.
  • Remove from the heat and stir in the lime juice. Spoon into warm bowls, scatter with chopped coriander and serve with warm chapatis or parathas and a dollop of yogurt.
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