Kashmiri chicken with tender meat and green peas is one of our family's favourite meals for the evening and weekends. It is also perfect for meal prep.
600gskinless chicken breastschopped into bite size pieces
250mlnatural yogurt
100g frozen peas
25gghee or butter
2 large onionsthinly sliced
10 peppercornswhole
10 seeds from cardamom pods, crushedor whole cardamom seeds
1stickcinnamonsmall
1small knob of fresh root gingerpeeled and finely chopped
2 clovesgarlicfinely chopped
1 tsp chilli powder
2 tspspaprika 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.