Chicken curry with baby Peas – Spice kit and Recipe

This is a uniquely light chicken curry dish that allows the palate to taste the full spectrum of spices used to produce it. The addition of baby peas lends just a hint of sweetness to a curry that is simply unforgettable. Best served with Basmati rice or Roti.

CHICKEN CURRY WITH BABY PEAS

Preparation time: 10min

Cooking time: 50min

Total Time: 60min

Serves: 4 – 6 people

Ingredients

– 1,5kg Chicken
– Cook Durban Curry Kit – Chicken curry with Baby peas
– 250g Fresh or Frozen Baby peas
– 1 small onion – sliced medium
– 2 small tomatoes – diced fine
– 2 teaspoons Ginger and Garlic paste
– 1 tablespoon lemon juice
– Coarse sea salt to taste – I use approximately 25g
– 80ml Sunflower oil
– Fresh Coriander

Method

1. Cut chicken into cubes (Small pieces like the drumsticks and wings may be left whole). Rinse and drain chicken and place in a bowl.
2. Add ginger & garlic paste and lemon juice to the chicken and mix well. Allow to stand while you prepare to braise your chicken.
3. In a large saucepan on medium heat, heat oil and whole spices from Pack 1
4. When the spices start to sizzle, add the sliced onion and fry until they turn a light golden colour.
5. Put in the chicken, add salt, mix well and allow to cook for 15 minutes.
6. Add curry pack 2 and cook for a further 15 minutes or until most of the liquid has evaporated.
7. Add in the diced tomato and cook until the tomato has dissolved.
8. When the tomato has dissolved add the peas and cook until peas are soft.
9. Your curry is cooked.
10. Garnish with coriander.
11. Enjoy!