Ingredients
- 600 g skinless chicken breasts chopped into bite size pieces
- 250 ml natural yogurt
- 100 g frozen peas
- 25 g ghee or butter
- 2 large onions thinly sliced
- 10 peppercorns whole
- 10 seeds from cardamom pods, crushed or whole cardamom seeds
- 1 stick cinnamon small
- 1 small knob of fresh root ginger peeled and finely chopped
- 2 cloves garlic finely chopped
- 1 tsp chilli powder
- 2 tsps paprika powder
Instructions
- Melt the ghee or butter in a wok. Add the onions, peppercorns, crushed cardamom seeds and cinnamon and fry for about 8 - 10 minutes, stirring occasionally, until the onions are golden.Add the ginger, garlic, chilli powder, paprika and salt to taste and fry for a further 2 minutes, stirring occasionally.
- Add the chicken pieces and fry gently until they are evenly browned and cooked through. This takes around 5 minutes.
- Add the peas and stir fry until cooked, around 15 minutes.
- Gradually add the yogurt, stirring constantly until heated through. If sauce is too thick, add a touch of water to thin it out.
- Serve hot with rice and lime wedges.
Notes
** The curry does tend to curdle when adding the yogurt but I find if I leave it to cool down and then reheat again, the sauce blends together but you will need to add some water to thin it out a bit.
Tried this recipe?Mention @mygoldenpearfood or tag #mygoldenpear!
Share on Facebook
Share on X
Share by Email