Also available in: Nederlands
Chicken curry with peas was something new for me, I never make curry. Don’t have a good reason for not preparing it. I was sorry after I cooked this dish that I never made it before. The delicious smell of the herbs while cooking made me hungry. After the first bite, I knew, this wouldn’t be the last time I would prepare chicken curry. Although maybe the chicken will be replaced by fish or I will make it vegetarian.
Chicken curry with peas
Preparation 15 minutes, cooking time 50 minutes.
Ingredients for 4 people:
- ± 600 grams boneless chicken thighs
- 250 ml quark or full-fat yogurt
- basmati rice
- 150 grams of peas (frozen)
- canned tomato cubes (600 grams)
- 1 lime
- 2 chili peppers
- 2 onions
- 3 garlic cloves
- 1 tablespoon of madras curry powder
- vegetable oil
- fresh ginger
- ½ teaspoon cayenne pepper
- 1 teaspoon garam masala (powder)
- 1 teaspoon of cumin powder
- 1 teaspoon coriander seed powder
- 1 teaspoon turmeric
- 1 teaspoon of salt
- 1 pack Naan bread
- 1 bunch of coriander (If you don’t like the herb leave it out, still tasty)
- butter (optional)
Cut the onions and chop the garlic. Cut a piece of ginger about two centimeters finely. Cut the chicken into 4 pieces. Remove the seeds from the red peppers and cut them into four. I always taste a small piece of the red pepper to see how hot they are.
Bring water to a boil for the rice.
Fry the chicken in a pan (cast iron) with some vegetable oil until golden brown. Take them out and set them apart. Cook the onions with the ginger over medium heat until the onions are translucent. Add the garlic and cook for 1 more minute. Add 2 tablespoons of water and all the herbs (don’t insert the fresh coriander) and cook for 2 minutes, keep stirring. Insert the tomatoes, 125ml water, the red pepper (1 or 2 or leave them out if you don’t like spicy food), and the chicken including any juices, stir it all in. Set to low/medium heat with the lid on the pan and let it cook slowly for about 25 minutes.
Preheat the oven to 200 degrees Celcius.
Add rice for 4 people to the boiling water (follow the instructions on the package). Pour the rice and let the rice dry for 15 minutes inside the pan with the lid closed.
Stir the curry occasionally. Once the chicken curry needs to cook for 5 more minutes, heat the naan for 3 to 4 minutes in the oven (dip hands in water and wet each piece of naan on both sides otherwise it dries out in the oven). Add the frozen peas and quark (or full fat yoghurt) to the curry and cook for a few more minutes. Add extra salt to taste.
Check if the chicken is fully cooked, remove the naan bread from the oven and apply some butter on one side, this is optional but oh so tasty.
Serve the chicken curry with the rice. Serve the naan bread, lime and fresh coriander on the side so everybody can add it to taste.